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
about 30 minutes
Makes:about 6-8 servings
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.