gouda in risotto?

[anxiety_junkie]

I'm making risotto tonight, and I realized that the only cheese (besides parm, that is) in my fridge at the moment is some gouda. I've never used that in my risotto before, so I'm looking for some opinions from more experienced cooks out there. Do you think it will work, or should I get off my rear and go back to the store? :P

Comments

[dithie]

personally, i would use the parm.

[hazakaza]

definitely this. Gouda would probably be tasty, but parm is where it's at when it comes to risotto.

[anxiety_junkie]

Great, thanks!

[lawni_blackbird]

I made a risotto with a smoked Gouda once that came out beautifully. I would imagine regular Gouda would work just as well

[anxiety_junkie]

Perfect, thanks a lot! *g*