KAUNE'S Month of Irish Cheese . . .
This is a month of green beer and corned beef, but why not try some creamy Irish Cheeses?
This month we are featuring:
This month we are featuring:
|
- Cashel Blue Cheese
- Daru - Cahill’s Irish Porter Cheddar - Kerrygold Aged Cheddar with Whiskey - Kerrygold Blarney Castle (mild gouda style cheese) |
- Kerrygold Dubliner
- Skellig Sweet Cheddar - Tipperary Extra Sharp Cheddar - Wexford Heritage Mature Irish Cheddar |
Stop by for an Irish Cheese tasting on March 9 and March 16 at our weekly INDULGE event, 4:30 - 6:00.
BAKED RISOTTO WITH ROASTED ASPARAGUS
Creamy rice, a splash of wine, a big dollop of butter, and cheese, glorious cheese. What’s not to love about a dish like that?
Pick up some Kerrygold Dubliner and try this fresh taste of Spring.
Creamy rice, a splash of wine, a big dollop of butter, and cheese, glorious cheese. What’s not to love about a dish like that?
Pick up some Kerrygold Dubliner and try this fresh taste of Spring.
- 2 tablespoons Kerrygold unsalted butter
- 1 tablespoon olive oil
- 1 cup minced onion
- 2 teaspoons very finely minced garlic
- Salt, freshly ground pepper
- 1 1/2 cups Arborio rice (or Cal-Rose short grain rice, if Arborio is not available)
- 1/2 cup white wine
- 4 1/2 cups chicken broth, kept at a simmer
- 1 1/2 lbs asparagus, tough ends removed and discarded; stalks cut diagonally in 2-inch pieces
- 3/4 cup grated Kerrygold Dubliner Cheese
- 3 tablespoons cold Kerrygold unsalted butter, cut into small pieces
Preheat oven to 400 degrees F.
In 3.5 quart wide Dutch oven or any wide, heavy pan with lid, melt the butter over medium heat. Sauté onion until translucent and tender. Add rice, stirring occasionally, until rice is slightly toasted, about 2-4 minutes. Add garlic and salt (to taste), stirring until garlic is just fragrant, about a minute. Add the wine, and let cook for one minute. Stir in 3 cups of broth, turn up the heat to medium high, and bring to a simmer. Cover and place pot in oven.
Stir once halfway through cooking, after about 15 minutes. Cover pot again and continue to cook until the rice is tender and broth is absorbed, about 25-30 minutes. About 10 minutes before rice is done, coat asparagus pieces in the olive oil and spread on an aluminum-foil lined baking sheet. Sprinkle asparagus with salt. Place asparagus in oven (along with the rice) and roast until tender (about 7-10 mins). Remove risotto from oven. Stir in remaining 1 1/2 cups warm broth, cheese, asparagus, butter pieces plus salt and freshly ground pepper to taste. Serve immediately with extra grated Dubliner Cheese.
Photo and recipe from kerrygoldusa.com.
