I’ve had a stinky cheese (a petit pont l’eveque), mostly eaten down to the rind, kicking around my refrigerator for a few weeks and wanted to get rid of it. Tonight, I used it in a risotto and really liked the results.

We ate this as a main course with oven roasted broccoli, cauliflower, asparagus and tomatoes. It’s a great break from meat, economical to make, and a great use for leftover cheese rind.

  • Yields: about 6-8 servings
  • Difficulty: Easy
  • Total: about 30 minutes

Ingredients (8)

  • 1-2 tablespoons olive oil
  • medium onion, minced
  • a few cloves of garlic, minced
  • 1/2 – 1 glass of dry white wine, room temperature
  • about 1 quart broth (I used Imagine chicken broth)
  • stinky leftover cheese, including rinds, chopped, in an amount to taste (we had about 2-3 ounces)
  • 2-3 tablespoons unsalted butter
  • about 2 cups of risotto (arborio) rice


  1. Sautee onion in olive oil until golden. Add garlic and sautee until very light brown.
  2. Add rice and cook for about 3-4 minutes until rice is translucent, stirring constantly to prevent rice from sticking.
  3. Stir in wine and continue cooking / stirring until it has evaporated.
  4. Add a cup of broth. Cook, stirring frequently, until absorbed.
  5. Add more broth, about 1 cup at a time (actually 1/2 a cup if you’re patient), repeat.
  6. When the rice is mostly cooked, stir in the chopped cheese until it is fully incorporated.
  7. Season with salt and pepper to taste.
  8. Cook rice, adding more broth as necessary, until rice is al dente.