Cheddar and cider risotto

Name: Cheddar and cider risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 1 tsp butter; 2 Tbs fresh chillies 573; 2 onion finely chopped; 2 garlic cloves, grated; 1/2 cup apple cider; 1 tsp mustard; 250 g rice arborio; 1 l stock chicken; 100 g mature cheddar cheese cubed; fresh parsley chopped, to serve

4 servings Prep: 10 mins, Cooking: 30 mins

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Rich and creamy with a cheeky tang from the cider.

By Food24 October 01 2010

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Ingredients (10)

1 tsp	butter
2 Tbs	fresh chillies — 573
2	onion — finely chopped
2	garlic — cloves, grated
1/2 cup	apple — cider
1 tsp	mustard
250 g	rice — arborio
1 l	stock — chicken
100 g	mature cheddar cheese — cubed
	fresh parsley — chopped, to serve

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Method:

Fry the onions in the butter and oil until translucent.
Add the rice, and stir until it has absorbed the butter and oil and looks glossy.
Add the apple cider and mustard, and stir until the liquid has been absorbed.
Add the stock, ladle by ladle, stirring all the while, until the rice is cooked al dente, and the liquid is absorbed.
Stir in the cubed cheddar cheese, keep stirring until the cheese has melted.
Serve immediately, sprinkled with freshly chopped parsley.

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