Joel and I enjoy watching Hell’s Kitchen for all the ridiculous yelling and silly punishments and all the risotto they make. We have been watching it the past few seasons and every time we say “we should try making risotto” then we never do.
It always looks so creamy and delicious but I worried that it would be too difficult and fancy for us. Well, that’s just silly because who doesn’t love rice and cheese cooked into creamy perfection? This Smoked Gouda Risotto was the perfect introduction for us!
But it was surprisingly simple, it just took time and constant attention. This was my second attempt at risotto and the first one was great but this recipe was just amazing. Smoked gouda = Heaven. It was so rich and creamy and smoky…I probably could have eaten the whole pan. Well, maybe not but it was good enough to make an attempt.
- 2 cups water
- 2 (16-ounce) cans low sodium chicken broth
- 1 tablespoon butter
- 1/3 cup chopped shallots
- 2 cups Arborio rice
- 1/2 cup dry white wine, or chicken broth
- 1/2 teaspoon salt
- 6 ounces shredded smoked Gouda cheese
- Combine water and broth in a saucepan and warm over medium-low heat. Melt butter in a large nonstick saucepan over medium heat. Add 1/3 cup shallots; cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in 1/2 cup wine (or chicken broth); cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1/2 teaspoon salt and broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes total).
- Stir in Gouda; cook just until melted.