I was given these cheeses as part of a blogger contest with Mahon Cheese. All thoughts and opinions are my own.
I knew right away when we got our hands on this cheese that I wanted to make a creamy and cheesy risotto. It was a no brainer, really. If you watch anything with Gordon Ramsay, you might be scared of making a risotto but don’t be! It’s super easy and is perfect as an appetizer, side dish or even an entree. Plus, it’s even better with the Mahón-Menorca cheese.
This deliciously mild cheese has a pretty awesome background story. Check it out!
“Mahón-Menorca Cheese is produced on the island of Menorca, one of Spain’s Balearic Islands. A paradisiacal Biosphere Reserve island (certified by the UNESCO) located in the Mediterranean Sea. Mahón-Menorca Cheese is a Protected Denomination of Origin (P.D.O.) based upon the geographic and distinct climate factors including its temperature, humidity, light, wind and salty pastures, and its ancient farming methods mastered by generations of the Menorca family farms. Made from menorcan cow’s milk (pasteurized or raw), exclusively matured on the island of Menorca.”
Alright, so this is where this recipe gets super fun. Instead of using butter to cook out onions and arborio rice, we added some duck fat for extra flavor. If you’ve never used duck fat, you should. It looks a little pricey ($7-$10 per container) but it lasts a while and you usually only need a little bit. We use it to fry potatoes all the time and it’s a game changer.
You also only need a few tools for this cheesy risotto, so your dishes won’t get out of control, which is always a win in our book. You’l want to boil your chicken broth in its’ own pot and then have a separate large saucepan for actually preparing your risotto. After you saute your onions in duck fat for a bit, you’ll add your rice and then add the chicken broth cup by cup.
There is a lot of stirring while making risotto so be prepared. Your forearm might get a workout. But, a foodie workout is my favorite kind of workout.
Now for the BEST part, adding the Mahón-Menorca cheese to make this a super cheesy risotto! You add the cheese once your rice is basically done and then just stir, stir, stir until it is totally combined and perfect. Oh, and you add butter, because duh.
There you have it, super cheesy risotto! This recipe makes about 8 side dish servings which you could just eat as is or you could add sausage or chicken to make about 4-6 entrees. Since risotto is made with rice, it’s great for those who are gluten free, it’s like a faux mac and cheese and you don’t have to use questionable gluten free pasta!
Creamy and Cheesy Risotto with Mahón-Menorca Spanish Cheese
Ingredients
- 1 1/2 cup packed shredded Mahón-Menorca Cheese
- 5 cups chicken broth
- 1 1/2 cups arborio rice
- 1 1/2 cup diced white onion
- 2 Tablespoons duck fat
- 3 Tablespoons butter
- salt and pepper to taste
- additional Mahón-Menorca Cheese for topping
Instructions
- Add chicken broth to a stock pot and bring to a boil, then turn to low and simmer until ready to pour into risotto.
- In large saute pan, add duck fat and melt for a minute over medium heat. Then, add diced onions and saute for about 10 minutes until soft but not caramelized.
- On medium-low heat, add rice to the diced onions and cook for about 2-3 minutes, stirring constantly.
- Turn heat to medium and add chicken broth 1 cup at a time. Only add additional cups once the broth is completely absorbed into the rice and onion mixture. Constantly stir.
- After you add the last cup of broth, continue stirring until creamy and cooked. The total process should take about 25 minutes.
- Then, add the shredded Mahón-Menorca Cheese and butter and stir gently until completely combined. Add salt and pepper as needed. Since there is so much cheese and broth, you probably won't need too much salt so be sure to taste it first!
- Serve risotto immediately as side dish or appetizer. If you want to serve as an entree, add sausage or chicken for additional protein!
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