Smoked Gouda Risotto, Updated

 Sometimes you find better ways to cook your favorite things. This post is about one of those things.

A while ago, I concocted my Cheese Risotto with Smoked Gouda recipe. At the time, I was struggling with making a risotto that didn't stick to the bottom of the pan. I was also eating onions, which I have pretty much eliminated these days. 

This recipe has something the old one doesn't have: a much, much better method for cooking that pretty much eliminates the sticking. Thank you to Cooks Illustrated for perfecting this method.

The secret: heat the broth first. Get it to almost boiling, turn the heat off, but keep it hot. Once you're ready to use it, pour it all in at once. No more meting it out a cup at a time and standing over it stirring.

Here's the updated version, butter added, onions removed (if you want onions, refer to the amounts in the original recipe for the amounts):

Cheese Risotto with Smoked Gouda, redux

2 Tbl. butter or butter substitute
1 cup Arborio rice
2 1/2 cups vegetable broth
1/2 cup white wine (whatever is on hand, preferably not sweet)
1/2 cup grated or shredded Parmesan cheese
1/3 cup smoked Gouda, shredded or cubed

Heat broth in a small pot to almost boiling. Cover and keep warm.

In a large saucepan, add butter. (If you're adding onion, do it here before adding the rice). Once melted, add rice. Saute until rice is translucent, just a few minutes.

Add all of the broth, wine, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until rice is al dente. Stir only toward the end of the cooking time to make sure it's not sticking. 

If need be, add more broth to make it creamier. The rice will absorb the broth.

Turn off heat and add the cheeses, stirring well. Serve.

Note: If you're reheating this, add broth before doing so. It unclumps the rice and brings it to a creamier, more liquid state.