Tomato & Black Truffle Cheddar Risotto

So bit of a rant/mini-review, but i’ve been wanting to try Godminster cheeses for a while now, unfortunately they don’t ship to my country. BUT when i discovered them at a local delicacy shop (Hedonia for moroccan folks), i picked up their Black Truffle vintage Cheddar. Now, what you got to know is that i’m a bit of a truffle hater, they always taste quite metallic to me (maybe i just tried bad ones?), I’m also not a cheese connoisseur so i apologize if the mini-review doesn’t make much sense. This cheese is rich, creamy with an edge from the black truffle that provide a nice earthy taste, it’s glorious paired with fruit on crackers ! So i made a recipe using this gorgeous cheese, maybe it’ll get you try it and enjoy it like me!

Ingredients:
-3 tomatoes
-1 small garlic head
-2 tbsp of olive oil
-Salt, Pepper to taste
-2 tbsp of balsamic vinegar
-250g carnaroli rice
-1 white onion, finely chopped
-1 cup of vegetable broth (homemade is better)
-1 tbsp of whisky
-50gr of Godminster Black Truffle Cheddar, shredded
-50 gr of butter in cubes
-Parmesan, to top

Instructions:

>For the sauce:
-Preheat the oven at 200°C.
-Halve the tomatoes, cut the top of the garlic head, brush olive oil all over them. Add salt and pepper and stick in the oven.
-Bake for 40 min.
-In a blender, add the tomatoes, half the garlic head, the vinegar and the vegetable broth. Whizz until combined well.
-Put the sauce in a pot to simmer on low heat to heat it. Then take it off the heat.

>For the risotto:
-In a second pot, add the olive oil and the onion, let the onion fry until it starts to change colors. Add the rice and toast for 2-3 min, while stirring so the rice absorbs the oil.
-When the rice becomes translucend, add a tablespoon of good whisky and let it evaporate.
-Starting now, cooking the rice will take 15-20 min, put a timer on.
-Add enough of the sauce to lightly cover the rice, let it simmer on medium heat while stirring from time to time.
-When the liquid reduces down, add more sauce. Keep repeating this process until the cooking time is up or you see a starchy cream forming on the risotto.
-Take the risotto of the heat, add the butter and shredded cheddar and rapidly mix for a minute.
-Let the risotto rest for 10 minutes, then serve topped with parmesan. Enjoy!

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