Two-Cheese Risotto

Two-Cheese Risotto

Serves 4.


  • 1 white onion
  • 1 clove of garlic
  • 2 tbsp butter
  • 400 ml Arborio rice
  • 150 ml dry white wine
  • 750 ml chicken stock
  • Salt and black pepper to taste
  • 1 tsp. white wine vinegar
  • 100 ml grated Hodde Christians cheese
  • 1 leek
  • 2 tbsp butter
  • 100 ml grated Vesterhavs Ost cheese

How to do it

  1. Peel and finely chop the white onion and the garlic.
  2. In a pot, gently fry the onion and the garlic until translucent.
  3. Add the rice and stir around for a few seconds, then add the wine.
  4. Gradually add the chicken stock while stirring, keeping the rice moist all the time.
  5. When the rice is nice and al dente, add the grated Hodde Christians cheese, a small tablespoon of butter and the white wine vinegar.
  6. Gently stir and serve with fried leek and cheese crisps.
  7. Break the leek into rough pieces and fry in butter. Salt to taste.
  8. Place small piles of the grated Vesterhavs cheese on a baking sheet. Bake in a preheated oven at 150C until golden in colour.
  9. Allow it to cool down before serving.



This recipe was made as part of the Sydvestjylland episode.