Risotto with sheep’s milk cheese
Prep Time
Price Per Serving
Cooking Mode
15 ml (1 tbsp.) tbsp. olive oil
75 ml (⅓ cup) cup Romano sheep’s milk cheese
To taste, freshly ground pepper
1 L (4 cups) cup reduced-salt chicken broth, hot
75 ml (⅓ cup) cup white wine
375 ml (1½ cups) cup Arborio rice
½ red bell pepper
1 zucchini
1 small trimmed leek (white part only), thinly sliced
15 ml (1 tbsp.) tbsp. olive oil
75 ml (⅓ cup) cup Romano sheep’s milk cheese
To taste, freshly ground pepper
1 L (4 cups) cup reduced-salt chicken broth, hot
75 ml (⅓ cup) cup white wine
375 ml (1½ cups) cup Arborio rice
½ red bell pepper
1 zucchini
1 small trimmed leek (white part only), thinly sliced
Directions
1Heat oil in a saucepan over medium heat.
2Add leek, zucchini and red pepper. Fry for 5 minutes or until cooked but still crunchy.
3Remove vegetables and set aside on a plate. Add rice to saucepan and mix with oil until thoroughly coated. Pour in white wine and cook, stirring constantly, until wine has completely evaporated.
4Gradually add broth, about 250 ml (1 cup) at a time. Wait until broth has been completely absorbed each time.
5Cook, stirring regularly, for about 20 minutes or until done but slightly crunchy (al dente). The consistency will be creamy. Add vegetables and cheese to rice and mix gently. Pepper to taste.
6Serve as an accompaniment to grilled meat.
7Variation : You can vary this recipe endlessly simply by changing the type of cheese—an ideal opportunity to give Quebec cheeses a starring role!
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Personal Note
Personal Note