Here’s a very delicate, light and easy way to make risotto.
Your guests will love the creamy taste of the Goat Milk Cheese and Yogurt together with the fresh hint of lime.
For a vegan option cut the dairies out and simply use some soft spreadable vegan cheese like the ones made out of rice milk. The fresh flavours of lime and thyme will still come out nicely.
Ingredients for 4 people:
400 gr arborio rice
2 small organic limes
125 gr semi mature goat cheese
5 table spoons of goat milk yogurt
100 ml dry white wine
1.250 ml vegetable stock
4/5 thyme branches
2 table spoons EVO oil
Wash, dry and grate the limes. Add them to the vegetable stock and bring to a simmer in a medium saucepan.
Heat the olive oil in a risotto pan and add the chopped shallot. Sautè for 2/3 minutes.
Add the rice and stir it with a wooden spoon on a medium heat for further 2/3 minutes.
Add the white wine and keep stirring until the liquid has evaporated.
Add one ladle of stock at a time and keep stirring until the rice appears almost dry.
Taste the rice to check that the consistency is right and when you think it’s almost cooked (like another 2/3 minutes to go) switch the gas off and add the roughly grated goat cheese, the yogurt and the thyme washed and carefully dried.
Stir the ingredients, cover it and leave it to rest for 5 minutes.
Serve the risotto decorating each plate with lime zest and a few branches of thyme.
This post is also available in: Italian