Goats cheese risotto

Back to recipe list	Printer friendly view
Goats cheese risotto

Heat the stock
1 litre chicken or vegetable stock	Heat the stock and simmer in a saucepan
Make the risotto
75g butter 1 large onion, chopped 1 bay leaf	Melt the butter in a large pan and gently cook the onion for 5 minutes until soft.
350g arborio or carnaroli risotto rice	Add the rice and stir to coat with the butter.
200ml dry white wine	Simmer the wine for 2 minutes to evaporate.
1 ladleful of above simmering stock	Add the ladleful of stock and stir over a moderate heat until it has been absorbed by the rice, about 2 minutes. Repeat this until most of the stock is used and the rice is nearly cooked, about 15 mins.
100g goats cheese, diced 100g sun dried tomatoes, drained and sliced 50g rocket, chopped	Cook for another 5 minutes when the rice should be cooked and the cheese partly melted. Add more stock if required to keep the risotto loose but not soupy.
25g butter 25g parmesan cheese, freshly grated	Stir in and season to taste. Taste the rice and when cooked, cover the pan and leave for 1 minute.
Grill the goats cheese topping
4 slices hard goats cheese	Grill one side only, until golden about 2 mins
Finally Serve on individual plates topped with the grilled goats cheese and a twist of black pepper.