A creamy, very clever rice, an idea to recycle the “leftovers” of cheeses: the cheesy rice is prepared in the classic way, that is, by browning the onion (or shallot) and butter, then the rice is toasted and all the cheeses it they will make it creamy and stringy. Without nut and broth, for cheesy rice, I prefer to use hot water depending on the type of ingredients with which I will prepare the risotto so as not to alternate the flavor, but nothing prevents the use of vegetable broth in cooking.
Of course you can also enrich the cheesy rice with other ingredients such as ham, speck or vegetables such as zucchini, mushrooms, artichokes : it is the starting “base” for many other variations of risotto, in short, a brilliant and very clever recipe!
Everyone will like it and it is also perfect for those intolerant to gluten , precisely because rice is gluten-free. If, however, you want to adapt it to lactose intolerant you will have to use lactose-free cheeses!
Ingredients
- 180 g rice for cheesy rice
- 20 g Butter
- 1 Shallot (or white onion, golden)
- 20 g grated parmesan
- 50 g Asiago type cheese
- 50 g fontina type cheese
- 50 g smoked cheese
- 1 tablespoon sweet pecorino
- to taste Salt up
PREPARATION OF CHEESY RICE
- Slice the shallot or onion thinly. In a large pan, melt the butter and brown the shallot inside.
- When it is golden, add the rice and toast it, being careful not to burn it. Add a little hot water (or vegetable broth) to help cook the rice.
- Continue cooking the rice by adding hot water (or broth) a little at a time. Salt according to your preferences.
- When the rice is almost cooked, start adding the diced cheeses or, if you have also chosen creamy cheeses, spoonfuls.
- Then, add: fontina, asiago, diced scamorza and parmesan.
- Mix in order to melt the cheeses: at this point of cooking the water must be almost all evaporated and the rice almost cooked.
- In this way it will be creamy and not watery.
- If you prefer, you can add black pepper or chopped parsley.
- Stir in the rice and finally add the pecorino (if you like). Let it rest in the pot for a couple of minutes and serve it hot, creamy and stringy.
The cheesy rice is fantastic: everyone will love it, young and old!
