18654 Stinky Leftover Cheese Rind Risotto about 30 minutes about 6-8 servings Tue Feb 17 20:40:55 -0800 2009 Tue Feb 17 20:48:39 -0800 2009 Easy Italian User http://www.chow.com/recipes/18654 Wed, 18 Feb 2009 04:48:39 GMT I’ve had a stinky cheese (a petit pont l’eveque), mostly eaten down to the rind, kicking around my refrigerator for a few weeks and wanted to get rid of it. Tonight, I used it in a risotto and really liked the results.

We ate this as a main course with oven roasted broccoli, cauliflower, asparagus and tomatoes. It’s a great break from meat, economical to make, and a great use for leftover cheese rind.

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  • Sautee onion in olive oil until golden. Add garlic and sautee until very light brown.
  • Add rice and cook for about 3-4 minutes until rice is translucent, stirring constantly to prevent rice from sticking.
  • Stir in wine and continue cooking / stirring until it has evaporated.
  • Add a cup of broth. Cook, stirring frequently, until absorbed.
  • Add more broth, about 1 cup at a time (actually 1/2 a cup if you’re patient), repeat.
  • When the rice is mostly cooked, stir in the chopped cheese until it is fully incorporated.
  • Season with salt and pepper to taste.
  • Cook rice, adding more broth as necessary, until rice is al dente.
    • ]]>     http://www.chow.com cimui 50 Main 1-2 tablespoons olive oil

    ]]>     medium onion, minced

    ]]>     a few cloves of garlic, minced

    ]]>     1/2–1 glass of dry white wine, room temperature

    ]]>     about 1 quart broth (I used Imagine chicken broth)

    ]]>     stinky leftover cheese, including rinds, chopped, in an amount to taste (we had about 2-3 ounces)

    ]]>     2-3 tablespoons unsalted butter

    ]]>     about 2 cups of risotto (arborio) rice

    ]]>     70 chicken 24666 mmruth