GOAT'S CHEESE AND LEEK RISOTTO
This is an unusual, but very luxurious, take on the classic Italian staple risotto dish. As with all risottos, patience is a virtue; resign yourself to much stirring.
50-100 gm unsalted butter
1 clove of garlic, crushed and chopped finely;
2 large shallots, finely chopped
1 leek, sliced into rings
4-5 oz risotto rice of choice
Half glass of dry white wine
500 ml vegetable stock, hot
100 ml goat’s milk, warm
Olive oil, splash
100 gm goat’s cheese
1. Sweat shallots, garlic and leek in
butter over a medium heat until soft, but not coloured.
2. Add rice and cook for 1 minute until
transparent. Add wine, and stir until absorbed.
3. Add stock, a little at a time,* stirring
constantly until absorbed. Then repeat with the milk. Add more stock if the
rice is under-cooked.
4. Season with sea salt and milled pepper,
and add a little olive oil.
5. Stir in the crumbled goat’s cheese 30
seconds before serving. Sprinkle with chopped chives.
* It’s a good
idea to have the stock in a separate pan, simmering on a low heat.