Cheddar Risotto
TILLAMOOK
4 tablespoons butter
1 cup chopped yellow onions
2 cups Arborio rice
5 cups hot tap water
1 large chicken bouillon cube
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
2 cups ( 8 ounces) shredded Tillamook Sharp or Medium Cheddar Cheese
1/2 cup Black Forest-style smoked ham cut into 1/4-inch dice
4-6 cups lightly packed fresh spinach, coarsely chopped or
whole baby leaves
Freshly ground black pepper
I Side Dishes
1. In a 4-quart saucepan, melt butter over medium-high heat. Cook until
butter starts to brown, about 3 minutes.
2. Stir in onions and rice; cook for 2 minutes, stirring frequently.
3. Add hot water, bouillon cube, salt and nutmeg. Increase heat to high and
bring to a boil, stirring occasionally. Cover, reduce heat to low and simmer for
12 minutes.
4. Remove pan from the heat. Stir in Cheddar and ham, then spinach.
5. Serve immediately, sprinkled with freshly ground pepper. Makes 8 servings.
Tips: For perfect risotto, observe cooking times carefully. Times will vary
slightly, depending on cookware and stovetops. Taste the rice a minute or
two early to make sure it’s still somewhat firm. Finished risotto should be
very creamy (almost soupy) and the rice al dente. It will continue to cook and
absorb liquid as it sits. Also, smoked salmon can be substituted for ham.
Brands may vary by region; substitute a similar product.
Cooking in Style The Costco Way
