Cheddar and Bramley Apple Risotto

Number
of servings
Serves 4

Preparation
time
10 minutes

Cooking
time
15-20 minutes

Risotto is one of those dishes that should be quick, simple and delicious. Made with the bounty of autumn's harvest; wild mushrooms, chestnuts and Bramley apples and a generous helping of our comforting clothbound cheddar; our risotto dish is the perfect go-to dinner for those chilly evenings by the fire.

Ingredients

  • 50g (1½oz) Quicke’s Cows' Whey Butter
  • Handful of Quicke’s Goats’ Milk Cheese, grated
  • Handful of Quicke’s Mature Clothbound Cheddar, flaked
  • 1ltr (35fl oz) vegetable broth
  • 2/3 shallots, diced
  • 2 tbsp extra virgin olive oil
  • 2 Bramley apples, diced
  • Handful of chestnuts, chopped
  • 40g (1 1/2oz) porcini mushrooms
  • Salt and pepper
  • 320g (11oz) carnaroli or arborio rice
  • Fresh parsley, roughly chopped
  • 125ml (4½fl oz) white wine

Method

  1. Soak the porcini mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the chopped shallots. Fry over a gentle heat for 2-3 minutes, until softened.
  2. Add the chestnuts, apples and mushrooms and fry for a further 2-3 minutes.
  3. Stir in the rice. Arborio might be the traditional choice with risotto, but carnaroli will give you a lighter, looser finish.
  4. Add a ladleful of the stock and simmer, adding more stock as it soaks it.
  5. Finish off the risotto by stirring in Quicke's Goats' Milk Cheese, along with a good pinch of parsley, the butter and some salt and pepper, until creamy. Serve with flakes of Quicke's Mature Clothbound Cheddar on top for an extra depth of flavour.

 

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