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Contact Information: DRESSES UP A CLASSIC COMFORT FOOD This extra-creamy risotto celebrates the quality of contemporary cheese from three Vermont cheesemakers —Cabot Creamery, Vermont Butter & Cheese and Willow Hill Farm—all of whom were medal winners at this summer’s 21st Annual American Cheese Society contest held in Wisconsin. The combination of a classic cow’s milk cheddar with a crumbled goat’s milk chevre and a creamy sheep’s milk brebis is a turophile’s (cheese lover’s) dream. “We wanted to create a very stylish holiday version of risotto,” said Lou Jane Temple, creator of the recipe, cookbook author, and former restaurant owner/chef. “This is a risotto that one would serve on New Year’s Eve or to celebrate a special event.” Lou Jane Temple literally wrote the book on risotto with her work entitled A Stiff Risotto. She is the former chef/owner of Café LuLu, a popular restaurant located in Kansas City, and former food editor of the Kansas City Star. Her most recent of eight cookbooks, called The Big Platter Cookbook, focuses on meals that can be served family-style. It will be available this fall. All three featured cheesemakers are members of the Vermont Cheese Council. The Council operates to educate the general public on the high quality and diversity of Vermont cheeses. Visit Vermont cheesemakers, including Vermont Butter & Cheese and Willow Hill Farm, on the web at www.vtcheese.com. Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919 and makes a full line of cheeses, yogurt, sour cream, cottage cheese and butter. Best known as makers of “The World’s Best Cheddar”, Cabot is owned by the dairy farm families of Agri-Mark, the Northeast's premier dairy cooperative. For additional information on Cabot Creamery, visit www.cabotcheese.com. Prosecco Risotto with Three Vermont Cheeses This extra-creamy risotto celebrates the stellar quality and range of contemporary cheeses from Vermont, incorporating cow’s milk, goat’s milk and sheep’s milk cheeses. Makes 6-8 servings 1 (750-ml) bottle Prosecco (Italian sparkling white wine) 4 cups chicken or vegetable broth 2 tablespoons olive oil 3 tablespoons Cabot Salted Butter, divided 1 medium onion, finely chopped 2 cups Arborio rice 4 ounces Cabot Sharp Cheddar, grated 1 (4-ounce) log Vermont Butter & Cheese Company Classic Chevre, crumbled 1 (6-ounce) round Willow Hill Farm Vermont Brebis, diced (rind included) Freshly ground black pepper to taste 1/4 cup chopped fresh Italian parsley 1. In saucepan, heat Prosecco and broth to just below simmer. 2. In large heavy pot or skillet over medium heat, heat oil and 2 tablespoons of butter; add onion and cook, stirring, until translucent, 2 to 3 minutes. Add rice and stir until milky in appearance, about 2 minutes longer. 3. Add one cup of wine/broth mixture and cook, stirring often, until nearly all absorbed. Continue adding wine/broth mixture a cup at a time, letting it be absorbed each time and adjusting heat to maintain gentle simmer. 4. When rice has absorbed enough liquid to be creamy and tender but still slightly firm in center (this should take about 20 minutes and you may not need all wine/broth mixture), add cheeses and remaining 1 tablespoon butter; stir until incorporated. Season with pepper. 5. Serve in shallow bowls, sprinkled with parsley. For additional recipes, visit www.cabotcheese.com/recipes Printer-friendly version |
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