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Yes that's right, I have used pre-packaged, cheese, regular spring onions....and CASK wine (Chardonnay). Generally I am already 'only' using a supermarket risotto rice (arborio). Much as I would love the posher options, the family seem to see no difference there regardless of using carnaroli or vialo nano when I have selected them, and The Lovely Man always has the trouble with the price of these products.

Anyway, I am sure Will Studd would be moaning about my choice, but my selection is not solely based on price. I personally really LIKE the taste of this cheese. The area of Bega is stunning (see above). Rolling hills and the greenest pastures I have ever seen - and the factory is there in the town. It's in South Eastern New South Wales the 'rural centre of the Sapphire Coast'. Anyway, the cheese comes from such a beautiful part of the world, and in spite of being wrapped in plastic and not aged in cloth, it still tastes delicious to me. At least this Strong and Bitey does! I was prepared to give it a go, along with using spring onions in place of leeks (suggested as an option by Nigella anyway).

Cheddar Cheese Risotto

1 tablespoon butter
1 tablespoon oil
5 spring onions, finely sliced
300g risotto rice
125ml white wine
1/2 teaspoon Dijon mustard
1 litre hot (light) vegetable stock (I always use more stock - about an extra cup here)
125g 'strong and bitey' Bega Vintage cheese, grated (recipe suggests chopped)
2 tablespoons chopped fresh chives

Start by having the hot stock over a low heat near to where you are cooking the risotto. It's easiest to ladle the hot stock this way - I have my stock on the hob directly behind the risotto.

Melt the butter with the oil in a medium-sized frying pan over a medium heat. When the butter has melted add the spring onions and stir until they become bright green and softened.

Stir the rice in, and turn it about with a flat sided wooden spoon until it's all well coated in the oil and butter. Increase the heat to high, add the mustard and wine, and stir about until the wine evaporates, which will take seconds only.

Now add the stock, a ladleful at a time, stirring as the risotto cooks. When the first ladle of stock is almost all absorbed add the next ladleful. Continue doing this until the rice is cooked. The best way to know how your rice is going is to pop a grain between your teeth - you don't want a hard belly to your rice. Nigella suggests a cooking time of about 18 minutes. Perhaps I have my temps a little lower, or maybe it is my cheaper rice, but my risottos tend to take 23 minutes, and as mentioned about a cup more stock. It always pays to have a little more stock (or even hot water) on hand!

Anyway, when the rice is just on al dente (remember it continues to cook), add the cheese and stir it through. Remove from the heat, serve immediately and sprinkle with chives.

Serves 2 generously or 4-5 if it's a side or entree as it is for us.

The results of using plastic wrapped cheese? I don't think it's any better or worse than the posher version. I know I can tell the difference in flavour of the two as stand alone cheeses, but, my risotto hasn't suffered for trying out a cheaper cheese (or wine) at all. It seemed to me it was scoffed as eagerly as any other time it's been served up. Comfort food - yes, the savoury girl's 'rice cream'!



Thanks to Tourism NSW for the image of Bega Valley.