You guys probably already know I’m a bit of a cheese addict and Dubliner cheese is my go-to brand.
With that in mind, I was just over the moon when The big cheese at Dubliner cheese got in touch and asked me to create another winter warming recipe for their #MyDeliciousDubliner, campaign.
So I put my thinking cap on again and came up this beauty.
Simply risotto with Dubliner cheese.
This is a recipe for the grown-ups in mind for a change.
A dish with a bit of luxury for when the kids go to bed and you settle down with your wee glass of vino.
Perfect for a dinner party in the run-up to Christmas.
It has it all, risotto rice toasted in real butter, cooked in white wine and chicken stock, with a scattering of chestnut mushrooms and smoked crispy rasher,s finished off with shavings of Dubliner vintage cheese.
The Dubliner vintage gives the whole recipe a kick because of its Extra mature full-bodied sweet and nutty flavour, with slightly fruity, caramel and toffee notes.
Check out the #MyDeliciousDubliner campaign for more Delicious recipes
- 1 tablespoon of real butter
- 200g Risotto rice
- 2 garlic cloves
- 6 smoked backed rashers
- 1 pack of chestnut mushrooms (around 6)
- 1 small glass of white wine
- 1 litre of hot chicken stock
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- another chicken stock cube
- 100g grated vintage Dubliner cheese (save a little to scatter on top.)
- a little sprinkle of fresh thyme
You will need a large pan for the risotto (I use a wok) and a small pan to fry the mushroom and rasher
Cut all the fat off the rasher and chop with your mushroom
Pour a small glug of olive oil over a medium heat and fry one crushed garlic clove with the mushroom and rasher until the pan is dry and the mushroom and rasher has reduced in size and is crispy
Melt butter in the large pan and toast risotto rice for around 5 minutes
Add garlic, onion powder and the garlic powder
Pour in the glass of wine and let it reduce
Season with salt and pepper
Ladle hot chicken stock bit by bit until it evaporates (this takes around 20 mins)
When the stock has evaporated and rice is cooked (it should still be still a little al dente) add in your other chicken stock cube mixed with a tablespoon of water
Sprinkle in your delicious vintage Dubliner cheese the rice will go really creamy, leave it on the heat mixing, letting the cheese absorb and melt into the rice
Stir in the crispy mushroom and rasher.
Top with another sprinkle of Dubliner Vintage and a little fresh thyme
I had a truffle oil I got last Christmas and never used so I added a few drops of that to serve
Enjoy folks restaurant class food in your very own home.
( Thank you as always for supporting my blog and the brand’s I love. This is a collaborative post with Dubliner cheese, )