Make the recipe for Simple Risotto, and change the EVOO to butter, the Parmesan to cheddar cheese, and add one or two of the southern add-ins and herbs to complete the southern theme. Chicken stock or combination flavored water in the simple risotto and chicken stock would also be more southern. For southern add-ins try adding spicy sausage or bacon (pork belly) at the beginning step; add sauteed mushrooms, collards or chard, Worcestershire sauce and / or peas. For herbs try French quarter fines herbs and /or fresh parsley and sorrel.
5 cups flavored water stock (requires Flavors for Frying spice blend)
- 2-4 tablespoons butter
- 1/2 chopped onion
- 2 cloves garlic, sliced
- 1-2 tablespoons Worcestershire sauce
- pinch or two of salt
- 1 1/4 cup Arborio rice
- 1/2 - 1 cup white wine
- 3/4 cup cheddar cheese
- 1/4 cup heavy cream, warm
- sea salt to taste
Make your stock first and hold warm. Use all flavored stock, mushroom stock, or chicken stock or combination. To make a flavored stock which is recommended for this recipe use 1/2 to 1 tablespoon Flavors for Frying plus 5 cups water. Bring to simmer and hold warm to add to risotto at appropriate time. Note do not add the salt in the spice recipe for the stock.
In a wide bottomed pan over low heat, add the butter and chopped onions. Add the Worcestershire sauce (and sausage if using). When onion is translucent, add the rice. Simmer rice evenly over the bottom of the pan to evenly coat the rice with fat. Cook 5-7 minutes. When rice is shiny and still white, turn the heat up a little and add the white wine; simmer wine until it is almost dry.
Start adding the hot stock one ladle at a time. Let the stock absorb before adding more stock. Keep adding stock until rice is al dente; soft on the outside but still firm in the center of each kernel. Remove from heat and add in the cheddar cheese and a little warm cream. Serve immediately with tomato jam drizzle over the top.
Chef’s Note: Flavors for Frying may be purchased from or on-line store.