Cheddar cheese risotto thermomix

Put in the glass 120g cheddar cheese and chop 5sec / vel 5. Reserve in the source will serve. Remove well the remains of cheese to the sauce does not stick.

Put into the vessel 20 g butter, 15 g oil, and leeks, chop 4 sec / vel 5. Lower the ingredients with a spatula and fry 4 min / 120'C / vel 1.

Add 300 g rice without putting the beaker, sofreir 3 min / 120'C / reverse rotation / vel 1.

Add 100 g wine and saute 1 min / 100'c / reverse rotation / vel 1. Without placing the beaker.

Add 1/2 tsp mustard, 1 tbsp vegetable broth, 900 g water and 1 tsp salt. Stir several times rice to detach from the bottom of the vessel. Instead of goblet put the basket on the lid and cook 12 min / 100'c / reverse rotation / vel 1.

Pour the source risotto with cheddar cheese, add another 20 g butter. Garnish with chives and serve.

Barbara Larrain. Thermomix.