Table Talk with Chef Zachary Golper of Bien Cuit |
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Wild Mushroom Risotto
Stinky Leftover Cheese Rind Risotto
- 1-2 tablespoons olive oil
- medium onion, minced
- a few cloves of garlic, minced
- 1/2 - 1 glass of dry white wine, room temperature
- about 1 quart broth (I used Imagine chicken broth)
- stinky leftover cheese, including rinds, chopped, in an amount to taste (we had about 2-3 ounces)
- 2-3 tablespoons unsalted butter
- about 2 cups of risotto (arborio) rice
I’ve had a stinky cheese (a petit pont l’eveque), mostly eaten down to the rind, kicking around my refrigerator for a few weeks and wanted to get rid of it. Tonight, I used it in a risotto and really liked the results.
We ate this as a main course with oven roasted broccoli, cauliflower, asparagus and tomatoes. It’s a great break from meat, economical to make, and a great use for leftover cheese rind.
- 1Sautee onion in olive oil until golden. Add garlic and sautee until very light brown.
- 2Add rice and cook for about 3-4 minutes until rice is translucent, stirring constantly to prevent rice from sticking.
- 3Stir in wine and continue cooking / stirring until it has evaporated.
- 4Add a cup of broth. Cook, stirring frequently, until absorbed.
- 5Add more broth, about 1 cup at a time (actually 1/2 a cup if you’re patient), repeat.
- 6When the rice is mostly cooked, stir in the chopped cheese until it is fully incorporated.
- 7Season with salt and pepper to taste.
- 8Cook rice, adding more broth as necessary, until rice is al dente.