Goats Cheese & 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. Risottos must be babied because if they get the attention, time and care they require, then they will pay back in dividends with dining pleasure.

It is a good idea to have the stock in a separate pan, simmering on low heat so that it is warmed up when it comes time to add it to the rest of the ingredients. This will maintain a uniform heat in the mixture by not cooling down the other ingredients that were previously added.

Heating the stock on its own first will also save time as the milk and cheese can be added sooner because the recipe is hot up to this point.

Take time to slowly add the ingredients while stirring constantly to mix the ingredients thoroughly. This will blend the flavors well and result in a more delicious dish.


·         50-100 gm unsalted butter

·         1 clove of garlic, crushed and chopped finely; remove skin

·         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

·         Chives, chopped

·         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.

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