Recommended Cheeses
- Green Bay Cheese® Extra Sharp Cheddar
- County Line® Extra Sharp Cheddar
- Black Creek® Extra Sharp Cheddar, aged 2 years
- Black Creek® Extra Sharp Cheddar, aged 3 years
- Floralie® Goat's Milk Cheddar Cheese
- Green Bay Cheese® Medium Cheddar
- County Line® Medium Cheddar
- Deli USA® Mild Cheddar
- County Line® Mild Cheddar
- Green Bay Cheese® Mild Cheddar
- Organic Creamery® Organic Mild Cheddar
- Organic Creamery® Organic Sharp Cheddar
- Green Bay Cheese® Sharp Cheddar
- County Line® Sharp Cheddar
- Black Creek® Sharp Cheddar, aged 9 months
Mushroom Risotto with Tomatoes & Cheddar Cheese
Makes 4 Servings.
Ingredients:
- 7 oz. risotto
- 4 cups vegetable stock
- 5 oz. mushrooms, slices
- 2 oz. tomato, diced
- 8 - 10 leaves of fresh basil
- 4 Tbsp. butter
- 7 oz. Cheddar cheese, cubed
- 2 oz. shallot, diced
- Salt and pepper, to taste
Instructions:
Melt the butter in a large frying pan over medium heat. Add the onion and sliced mushrooms and cook for 3-4 minutes. Add the risotto and stir well. Add a small amount of vegetable stock, keeping the pan on a medium heat. When the stock has been absorbed, add a little more vegetable stock and continue to stir. Repeat this process for 8-10 minutes, then taste the risotto. If cooked, stop adding stock. The risotto will now have a soft creamy texture.
Season with salt and pepper. Add 3/4 of the cubed Cheddar cheese, tomato and basil leaves, stirring over heat for 2-3 minutes until the cheese melts and the basil wilts.
Serve and top with fresh basil and diced cheese.
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