Slowly does it when making this risotto, but its so worth a bit of patience and care...this is an inexpensive recipe you can mostly make from what you have in your cupboards and fridge.
Take care to use tomatoes packed with flavour and the creamiest Lancashire cheese you can find and this dish will smother you in tasty comfort on a cold wet night.
250g aborio rice
500ml chicken or vegetable stock (hot)
generous knob Lancashire butter
1 large shallot finely chopped
1 clove garlic finely grated
2 large vine or heritage tomatoes (choose tomatoes with lots of flavour) chopped
100ml white wine
150g creamy Lancashire cheese
freshly ground black pepper
1. Start by melting the butter in a pan then add the shallot and garlic and sweat until soft but not brown. Add the rice and stir until all the grains are coated in the butter, season. Add the wine and simmer until the wine has evaporated.
2. Add the stock a ladle full at a time; do not add any more until the rice has absorbed the last ladle full. Keep stirring the rice, gently does it.
3. After cooking the rice for about ten minutes with the stock, add the chopped tomatoes. Keep stirring the rice and continue to add the stock as before until the rice has swollen and is al dente.
4. Crumble the creamy Lancashire cheese into the rice and fold in so that the cheese melts. Check seasoning to taste.
Cover and rest for five minutes (off the hob) then serve with chopped tomato pieces and a basil garnish.
Do you have a favourite British cheese?
Does it reflect the county in which you live?
How do you like to cook with British cheeses?