Risotto is always a winner. But it has an undeserved reputation as a tricky dish but Risotto is easily put together from store cupboard items : Rice, stock, butter and parmesan. Here we add a creamy goat’s cheese number, an all-in-one crowdpleaser and it becomes a vibrant celebration
First, here is the list of the different ingredients you will need to prepare this Goat’s Cheese ans Sun-dried Tomato Risotto that serves 4 to 6
- 2 Tbsp Olive oil
- 1 large onion, finely chopped
- 1 large celery stick, finely chopped
- 1,2 Litres fresh vegetable stock
- 350 g Risotto rice
- 200 ml dry white wine
- 25 g parmesan, grated
- 100 g soft Goat’s cheese
- 100 g sun dried tomatoes ( from a jar) roughly chopped
- 200 g rinded goat’s cheese log, cut into 4 even discs
- A few fresh basil leaves
Now, here are the different steps you will need to follow to make this Goat’s cheese and sun-dried tomato Risotto with a 40 minutes preparation time
Heat the oil in a large, deep heavy-based frying pan or sauté pan and gently fry the onion and celery with a pinch of salt for about 10 minutes until softened. Meanwhile, heat the stock in a pan until simmering, then keep warm on a low heat.
Stir the rice into the onion and celery and cook for 1-2 minutes. Pour in the white wine, bring up to a fast simmer and bubble until the wine has mostly evaporated. Start adding the stock, a ladleful at a time, stirring often, only adding more stock once the liquid has been absorbed. Keep adding stock until the rice is tender ( you may not need it all; this should take around 20 minutes). Heat the grill to medium.
Stir the grated cheese, soft goat’s cheese, sun-dried tomatoes into the risotto. Taste and add salt and black pepper if needed.
Brush the goat’s cheese discs with olive oil, put on a baking sheet and grill for about 5 minutes or until golden. Serve the Risotto topped with the grilled cheese, scattered with some basil.
