Reblochon Risotto Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cup Arborio rice
• 1 cup white wine
• 4 cups vegetable broth
• 200g Reblochon cheese, rind removed and cut into small cubes
• Salt and freshly ground black pepper
• 2 tablespoons butter

Instructions:

1. Heat the olive oil in a large, deep-sided frying pan over medium-high heat. Add the onion and garlic, and cook gently until the onion is soft and translucent.
2. Add the Arborio rice and stir well to coat each grain with oil. Cook for 1-2 minutes, stirring constantly.
3. Pour in the white wine and bring to a simmer. Allow the wine to reduce by half before adding the vegetable broth, one ladleful at a time. Stir the risotto constantly, making sure that each ladleful of broth is absorbed before adding the next.
4. When all the broth has been added, the risotto should be tender but still firm to the bite. Remove from the heat and stir in the Reblochon cheese. Season with salt and freshly ground black pepper to taste.
5. Add the butter and stir well until it has melted and mixed through the risotto. Cover the pan with a lid and allow it to rest for 2-3 minutes before serving.

Verdict:

This Reblochon Risotto recipe is a delicious and creamy twist on a classic risotto. The rich and buttery Reblochon cheese pairs perfectly with the tender and flavorful Arborio rice. This dish is perfect for a cozy winter dinner or as a side dish at a dinner party.

Serving Suggestions:

• Top with freshly chopped herbs, such as parsley or thyme, for added flavor and color.
• Serve alongside a fresh green salad dressed with a light vinaigrette.
• Pair with a glass of chilled white wine for the ultimate dining experience.