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; 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.