Cranberry Cheddar Risotto

INGREDIENTS

• 1 Oz. Olive Oil

• 1 Oz. Unsalted Butter

• 1 Oz. Onion, diced

• 1 Oz. Garlic, diced

• 2 Cloves, minced

• 2 Oz. Dry White Wine (Optional)

• 12 Oz. Arborio Rice

• 56 Oz. Chicken Stock or Vegetable Stock

• 2 Oz. Heavy Cream

• 4 Oz. Pine River Cranberry Cheddar Spread

• Salt and Pepper, as desired

• .25 Oz. Pine Nuts, garnish

• .25 Oz. Pine River Cranberry Cheddar Spread, garnish

• Chives or Micro-greens, garnish

• .25 Oz. White Cheddar Cheese Crumbles, garnish

• Jellied Cranberry Sauce, blended * See Note

DIRECTIONS

• In a large sauté pan over medium heat, add the olive oil and butter.

• Once the butter has melted, add the diced onion and minced garlic and sweat down with some salt and pepper, stirring frequently.

• Once the onions are translucent, add the arborio rice to the pan and continue to stir so the oil and butter coats each grain.

• Optional, deglaze the pan with dry white wine and stir until the wine has reduced down by at least half.

• Meanwhile, in a small sauce pot heat up the stock (chicken or vegetable).

• Gradually ladle 4 ounces of hot stock into the arborio rice, stirring constantly until the stock has been absorbed. Continue this process until the stock is gone.

• The constant stirring will gradually break down the grains of rice, releasing its starch and make a creamy pot of risotto. Taste the rice to ensure the grains are tender and season with salt and pepper as needed.

• Finish the risotto with the heavy cream and the cranberry cheddar spread off the heat, stirring until fully combined.

• *Note: For the jellied cranberry sauce, simply take a 14 ounce can of jellied cranberry sauce and place the contents in a blender, pureeing until smooth.

• Add a few dollops of the cranberry cheddar spread on top of the risotto, followed by the toasted pine nuts, white cheddar crumbles, chives and micro-greens.

• Serve immediately and enjoy!