Good Friends and Good Food

Last night we had some friends over to have dinner and play cards. For me, it was the perfect time to try out a new recipe. I bought some smoked Gouda when I went grocery shopping last week and scoured the web for something new and interesting to make with it. When I came across a recipe for Smoked Gouda Risotto I knew the search was over, sign me up. Anything with rice and cheese sounds perfect to me. However, my husband is the complete opposite. Cheese and rice? No thanks. It’s not American or Cheddar cheese? He’ll pass. He’s gotten more adventurous with food since we’ve gotten married, but I guess he has to draw the line somewhere. But last night I had two new people to be my guinea pigs, so I went for it.

Let me just tell you, risotto is a labor of love. Do not make this dish if you want to be able to do other things while you cook. You might as well chain yourself to the stove top for 45 minutes because that’s the only place you’ll be. Also, your arm will get a nice workout from all the stirring. Yes, it’s sad that I count cooking food as exercise.

I really enjoyed this dish, and my guests seemed to also. It is rich and creamy with a great nutty flavor from the smoked Gouda. You could probably add any kind of cheese you like and it would be wonderful. I served the Smoked Gouda Risotto with grilled chicken and green beans. (I made some sautéed potatoes for my husband since he wasn’t touching the rice. I will post that recipe later) My changes/additions are in parentheses in italics.

Smoked Gouda Risotto

Source: Recipezaar.com

2 cups water

2 (16 ounce) cans chicken broth or vegetable broth

1 tablespoon butter

2 cups arborio or other short grain rice

1/2 cup dry white wine (I used more chicken stock instead)

1/3 cup shallots (I used 2 cloves of garlic, pressed)

1/2 teaspoon salt

1 1/2 cups shredded smoked gouda cheese

5 cups chopped arugula or spinach (I omitted this)

1. Combine water and broth; set aside.
2. Melt butter in a large nonstick saucepan over medium heat.
3. Add 1/3 cup shallots, cover and cook for 2 minutes.
4. Add rice.
5. Cook 2 minutes uncovered, stirring constantly.
6. Stir in 1/2 cup wine; cook 30 seconds or until the liquid is absorbed, stirring constantly.
7. Adding salt and 1/2 cup broth mixture, stir until absorbed.
8. Continue adding broth 1/2 cup at a time, stirring constantly.
9. Be sure broth is absorbed before adding the next (about 20 minutes total).
10. Stir in Gouda, cook just until melted.
11. Stir in arugula or spinach.
12. Cook just until spinach is wilted.

(I garnished it with some parsley)