Chester's Risotto

Name: Chester's Risotto
Yield: 10
Ingredients: 1 cup of Chester's; 2 cloves of garlic; Salt; Black pepper; 200g butter; 10g all-purpose flour; 1 can of tomato extract; 2 cubes chicken broth; 3 small onions; 500g arborio rice; 100g mushrooms; 200g hazelnuts; 100g chopped walnuts; 200g dried cranberries; 4 tablespoons of cream cheese; 200g biscuit flour; 200g parmesan cheese

1
1 cup of Chester's
2
2 cloves of garlic
3
Salt
4
Black pepper
5
200g butter
6
10g all-purpose flour
7
1 can of tomato extract
8
2 cubes chicken broth
9
3 small onions
10
500g arborio rice
11
100g mushrooms
12
200g hazelnuts
13
100g chopped walnuts
14
200g dried cranberries
15
4 tablespoons of cream cheese
16
200g biscuit flour
17
200g parmesan cheese

Ingredients

1
1 cup of Chester's
2
2 cloves of garlic
3
Salt
4
Black pepper
5
200g butter
6
10g all-purpose flour
7
1 can of tomato extract
8
2 cubes chicken broth
9
3 small onions
10
500g arborio rice
11
100g mushrooms
12
200g hazelnuts
13
100g chopped walnuts
14
200g dried cranberries
15
4 tablespoons of cream cheese
16
200g biscuit flour
17
200g parmesan cheese

Directions

1
Remove the rind from Chester's and cut into small pieces
2
Season with garlic, salt, and black pepper to taste
3
Melt half the butter in a large saucepan over medium heat
4
When hot, add the pieces of Chester's, cooking for 10 minutes
5
Sprinkle with flour and add tomato extract, stirring well to combine
6
Cook at high heat for 5 minutes
7
Add chicken broth dissolved in boiling water
8
Cover the remaining pieces of Chester's with enough liquid, adding sliced onions
9
Let cook for an additional 40 minutes
10
Cook the rice separately
11
After cooking the rice, combine the cooked pieces of Chester's, plenty of sauce, mushrooms, hazelnuts, walnuts, dried cranberries, and cream cheese
12
Cover with the remaining rice
13
Top with small pieces of butter, dust with biscuit flour, and sprinkle with parmesan cheese
14
Bake in a moderate oven to toast