Creamy Cheddar Risotto

This is a winner, and is so easy. Comfort food at its best.

30ml of ghee or homemade butter gives a lovely flavour

  1. 2 baby leek, finely sliced
  2. 250 ml white wine
  3. 2 spring onions
  4. 1 tsp whole grain mustard
  5. 2tblsp chopped parsley
  6. 2 litres hot vegetable stock
  7. 100g bacon, finely chopped
  8. 250g Browns Cheddar, grated
  9. 600g risotto rice

Melt the ghee and cook the baby leeks, fennel, spring onion and bacon until soft. Add the risotto rice and keep stirring for 3 mins. The rice should go translucent at the ends and may even start to make a crackling sound. Turn up the heat and add half the wine and mustard. Stir until it has been absorbed. Begin to ladle in the hot stock, wait until the stock has been absorbed before you add the next ladle. This is best done over a medium heat. About half way through your stack add in the other half of the wine. Continue adding stock and stirring until the rice is el dente. Should take about 20 mins. It is important to keep stirring the risotto the entire way through. Once the risotto is el dente, add the cheddar, stir until it is melted. Serve straight away with a sprinkling of parsley. Serves 6.