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.
- 1Sautee onion in olive oil until golden. Add garlic and sautee until very light brown.
- 2Add rice and cook for about 3-4 minutes until rice is translucent, stirring constantly to prevent rice from sticking.
- 3Stir in wine and continue cooking / stirring until it has evaporated.
- 4Add a cup of broth. Cook, stirring frequently, until absorbed.
- 5Add more broth, about 1 cup at a time (actually 1/2 a cup if you’re patient), repeat.
- 6When the rice is mostly cooked, stir in the chopped cheese until it is fully incorporated.
- 7Season with salt and pepper to taste.
- 8Cook rice, adding more broth as necessary, until rice is al dente.
Member recipes are not tested by the CHOW food team.