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.
