We all know about the delicious wonder that is otherwise known as Beehive Cheese based out of Uintah, Utah. This cheese is known nationally and sold by Dean & Deluca and other high-end specialty retailers in gift baskets and boxes. Luckily for us here in Utah, we can find it at many local grocers such as Harmon’s and Macey’s and of course Caputo’s as well as on the menu at fine local restaurants and eating establishments.
Butter Bound is an Irish-style cheddar (Beehive’s Promontory Cheese) that is cloth-bound the day after it is produced and then hand-rubbed with Sierra Nevada cultured butter and allowed to age in the open-air until it’s buttery, nutty flavor is intensified.
This recipe is perfect for fall and takes advantage of locally grown produce (I got my butternut squash from the Wasatch Front Farmers Market for $2.50) as well as local cheese and other dairy products.
- 3 cups chicken stock
- 1 cup risotto rice
- 1 cup shredded Beehive Butter Bound Cheese
- 1 cup butternut squash puree
- ¼ cup white wine* (optional)
- ¼ cup heavy cream
- ½ an onion, chopped
- 4 Tbsp. butter
- ½ tsp. rosemary
- Fresh ground pepper and salt to taste
Directions: Cook butternut squash to yield puree (directions here). In a smaller pot, warm the chicken stock. Whisk in the butternut squash puree. Maintain this pot at a simmer on the stove.
In a larger pot, melt the butter over medium heat. Saute the onion and risotto rice until the onions are translucent and the risotto rice shimmers (about 3 minutes). Add the white wine if using and cook down for about 1 minute, stirring regularly. Add the rosemary.
Begin to add the chicken stock and butternut squash puree mixture to the risotto mixture one ladle at a time. Let each ladle fully absorb into the rice before adding another. Stir consistently. This process will take approximately 30 minutes for all the liquid to absorb and the risotto to be cooked. Adjust the heat at necessary to ensure that the liquid is absorbing into the risotto and not boiling off. As you near the end of your liquids, test the rice to make sure it is NOT gritty. Continue to simmer as needed.
When the risotto has reached the right consistency, add the heavy cream, grated Beehive Butter Bound Cheese and salt and pepper to taste. Stir to melt the cheese. Serve immediately.
Risotto is excellent as a leftover as the flavors continue to meld together. Store in an air tight container in the refrigerator.