Smoked Gouda Rissotto

Season 3, Episode 22 (08.17.16)
[chef: Fritzie Reeves]

You know it’s good, when it’s gouda!

My kids call this “cheesy rice” but when you taste it, you’ll know it is So Much More!!!

• 1 tablespoons butter and/or olive oil
• 1/3 cup  shallots
• 1/3 cup green onions
• 2 cups Arborio rice
• ½ cup dry wine
• 4 cups beef or chicken stock or salted water
• 1/2 teaspoon  salt
• 1/2 teaspoon pepper
• 1 1⁄2cups shredded smoked gouda cheese
• 1/3 cup heavy cream
• (optional) 5cups chopped fresh  arugula or  spinach Out Our Top Short-Grain

• Combine water and broth; set aside.
• Melt butter (and/or olive oil) in a large nonstick saucepan over medium heat.
• Add 1/3 cup shallots and 1/3 cup green onions
• Cover and cook 2 minutes.
• Add rice; cook 2 minutes, uncovered, stirring constantly until rice starts to brown.
• Stir in 1/2 cup wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly.
• Add broth mixture 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes total).
• Stir in Gouda; cook just until melted.
• Stir in heavy cream.
• (Optional) Add arugula or spinach and cook until wilted


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