This creamy risotto is an excellent savory side dish that you can pair with braised oxtail recipes. This is a rice and cheese recipe with a taste similar to classic risotto, but with a bit more style.
Arborio rice is short-grain rice used primarily in the preparation of risotto. Arborio rice has more starch present since it undergoes less milling than medium grain rice. So, Arborio rice must be cooked slowly with a hot liquid to release its creamy starch content without becoming mushy.
Manchego cheese is made from sheep’s milk. It has Spanish origins and is traditionally served with quince paste. It has a nutty, yet salty taste. If you can’t find Manchego cheese at your local grocers, you can replace it with the Asiago, Muenster Cheese, or English Cheddar.
If your local grocers doesn’t have arborio rice, you can use sushi rice as a substitute. To substitute sushi in this risotto, make sure you don’t rinse it first, as keeping the starch in the dish will yield a greater result.
You can serve these risotto cakes with a good dose of white wine as a refreshing accompaniment. Check these wine suggestions: