Creamy and Cheesy Risotto with Mahón-Menorca Spanish Cheese
This risotto is super easy, creates only a few dishes, and is cheesy enough for the whole family to enjoy!
Servings 8 side dishes
Ingredients
- 1 1/2 cup packed shredded Mahón-Menorca Cheese
- 5 cups chicken broth
- 1 1/2 cups arborio rice
- 1 1/2 cup diced white onion
- 2 Tablespoons duck fat
- 3 Tablespoons butter
- salt and pepper to taste
- additional Mahón-Menorca Cheese for topping
Instructions
- Add chicken broth to a stock pot and bring to a boil, then turn to low and simmer until ready to pour into risotto.
- In large saute pan, add duck fat and melt for a minute over medium heat. Then, add diced onions and saute for about 10 minutes until soft but not caramelized.
- On medium-low heat, add rice to the diced onions and cook for about 2-3 minutes, stirring constantly.
- Turn heat to medium and add chicken broth 1 cup at a time. Only add additional cups once the broth is completely absorbed into the rice and onion mixture. Constantly stir.
- After you add the last cup of broth, continue stirring until creamy and cooked. The total process should take about 25 minutes.
- Then, add the shredded Mahón-Menorca Cheese and butter and stir gently until completely combined. Add salt and pepper as needed. Since there is so much cheese and broth, you probably won't need too much salt so be sure to taste it first!
- Serve risotto immediately as side dish or appetizer. If you want to serve as an entree, add sausage or chicken for additional protein!
Notes
Recipe adapted from Epicurious.