20 g | ¾ oz butter
20 g | ¾ oz plain flour
pinch of dry English mustard
a pinch of cayenne pepper
290 ml | ½ pint milk
55 g | 2 oz Gruyere or strong cheddar cheese, finely grated
15 g | ½ oz parmesan cheese, freshly grated (optional)
salt and freshly ground black pepper

1. Melt the butter in a heavy saucepan and stir in the flour, mustard and cayenne pepper. Cook, stirring for 1 minute.
2. Remove the pan to the heat and stir until boiling. Simmer, stirring well, for 2 minutes. Remove from heat.
3. Add all the cheese, and mix it well, but do not reboil.
4. Season to taste with salt and pepper.

________________________________________

Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

SERVES 4

85 g | 3 oz unsalted butter
1 large onion, finely chopped
400 g | 14 oz risotto (arborio) rice
150 ml | ¼ pint dry white wine
1.75 litres | 3 pints white stock
about 15 saffron strands
salt and freshly ground pepper
30 g | 1 oz unsalted butter
55 g | 2 oz Parmesan cheese, freshly grated

1. Melt the butter in a large saucepan and gently cook the onion until soft and lightly coloured. Add the rice and wine and bring to the boil, cook until the wine is absorbed (about 3 minutes), then reduce the heat and stir gently and continuously.
2. Meanwhile, reheat the stock in a second pan and add the saffron. Allow the stock to simmer gently
3. Start adding the hot stock to the rice a little at a time, stirring gently. Allow the stock to become absorbed after each addition. Keep stirring constantly. Season with salt and pepper and keep adding the stock until the rice is cooked but still al dente (about 30 minutes).
4. Remove the pan from the heat, add the butter and the parmesan cheese and mix well with wooden spoon until butter is melted and the cheese is absorbed. Allow to stand for 5 minutes before serving with additional grated Parmesan cheese handed separately if desired.

Wine: LIGHT RED

________________________________________

Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

SERVES 4-6
110g | 4oz Gorgonzola cheese, rind removed
110g | 4oz Mozzarella cheese
110g | 4oz Parmesan cheese, freshly grated
150 ml | ¼ pint warm milk
85 g | 3 oz butter
1 tablespoon olive oil
450 g | 1 lb Arborio rice
860 ml | ½ pint white stock
salt and freshly ground pepper
30 unsalted pistachio nuts, shelled, blanched and skinned, or toasted pinenuts

1. Cut the Gorgonzolla and mozzarella cheeses into small cubes. Place in a bowl, pour over the milk and leave to stand for about 20 minutes.
2. heat the butter and oil in a flameproof casserole dish over a medium heat. When the butter is melted, add the rice and cook over a very low heat for 4 minutes.
3. Meanwhile, heat the stock and gradually add it to the rice, stirring continuously but gently until all the stock has been absorbed. This will take about 30 minutes.
4. Add the milk with the cheeses to the pan and stir continuosly until well amalgamated (about 5 minutes)
5. Check for seasoning and add nuts and Parmesan cheese. Leave to stand for 5 minutes before serving.

NOTE:
Risotto is best made at the last minute

Wine: LIGHT RED

________________________________________

Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]