An homage to the creamy goat’s cheese from our dairy, winner of the best goat’s cheese award at the International Cheese Awards 2017.

risotto al cremoso di capra

An homage to the creamy goat’s cheese from our dairy, winner of the best goat’s cheese award at the International Cheese Awards 2017.

CREAMY GOAT’S CHEESE AND CRISPY LEEK RISOTTO

THE DISH

Autumn is here: it is time to get back to the stove and prepare some nourishing hot meals to see us through the cold months to come. For this reason we convinced our chef Luca to reveal the secrets of one of his most popular recipes: creamy goat’s cheese risotto. We thought we would share this dish with you in homage to the undisputed star of our dairy, winner of the gold medal at the International Cheese Awards, so that you too can bring it to your table.

INGREDIENTS
320 gr risotto rice (preferably Carnaroli)
30 gr butter
120 grof our “Cremoso di Capra” goat’s cheese

1 L e 1/2 vegetable stock

70 gr Parmesan cheese
1 Shallot minced
1 Leek(approx. 200 g)
2 dL di vino bianco
Sale q.b.
Olio di Semi
METHOD

Sweat the shallot in a pan with a knob of butter, then add the rice and mix until coated; then add the white wine.

Add a little stock and then cook the rice over a medium heat for around 10 minutes.

At this point, add the goat’s cheese and continue to cook until the rice is al dente.

Take the risotto off the heat, then finish by stirring in the remaining butter and Parmesan cheese until creamy.

PREPARING THE LEEK

The leek can be prepared beforehand, or while the risotto is cooking. First slice the leek down the middle and open it out, then julienne before deep frying in vegetable oil.

Drain, pat dry and allow to cool before using to garnish the finished dish, for a tasty and crispy finishing touch.

Tips:

For best results, the chef recommends letting the risotto sit for a few minutes before serving, and deep frying the leeks at 160° C.

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