Posted: 10/18/2010
Ingredients
| 2 cups, cold butter nuggets | Anchor Unsalted Butter |
| 1 cup Anchor cheddar cheese, grated | Anchor Cheese Singles |
| 3 to 4 cups | low-sodium chicken broth |
| 1 medium onion | finely chopped |
| 1 clove garlic | minced |
| 1 1/2 cups | arborio rice |
| 1 cup | dry white wine, such as Pinot Blanc or Sauvignon Blanc |
| 1/2 tsp | kosher salt |
| 1/4 tsp | freshly ground black pepper |
| 1/2 cup | freshly grated Parmesan, and/or grated Gruyere, Pecorino, plus more for serving |
How to cook
- In a medium saucepan, bring the broth to a simmer and keep warm over low heat.
- In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes.
- Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
- Add the remaining butter and the salt, pepper, and cheeses. Stir to incorporate. Adjust seasoning with more salt to taste. Serve immediately, topping with additional Parmesan.
Serves 4
