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Proudly Owned by Welsh Farmers

South Caernarfon Creameries,
Rhydgwystyl, Chwilog, Pwllheli, Gwynedd, LL53 6SB

Telephone
01766 810251

Champagne and Cheddar Risotto

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Step by Step

RECIPE INGREDIENTS

  • 25g Dragon salted butter
  • 2 shallots, finely chopped
  • 150g risotti rice (Arborio)
  • 250ml Champagne
  • 500ml vegetable stock
  • 100g Cavern Aged Cheddar
  • 6 spears of asparagus
  • Handful of freshly chopped herbs, (basil, thyme, and/or tarragon)
  • Seasoning
  • 50g Parma ham (optional)

RECIPE DIRECTIONS

  1. In a deep frying pan, melt the butter over a medium heat.
  2. Fry the Parma ham for 2 minutes until crisp. Transfer to a plate and keep warm.
  3. In the frying pan, add the shallots and sauté until soft and translucent.
  4. Add the arborio rice and stir continuously for 3 minutes.
  5. Slowly add the Champagne, stirring often. Allow the risotto to simmer until almost all of the liquid has evaporated.
  6. Add the vegetable stock and simmer for 25 minutes or until the rice is tender and firm, stirring often.
  7. Place the asparagus spears into a pan of boiling water for 2 minutes until tender.
  8. Gently fold in the cavern aged cheddar with Penderyn whisky.
  9. Season, then stir in the freshly chopped herbs.
  10. Serve warm, topped with the Parma ham and asparagus.

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