Risotto with chervil and goat cheese medallions
Goat cheese (coins, (80 g each, mature))
Ingredients · Servings 4
- 30 g chervil
- 20 g Basil
- 60 g shallot
- 1 clove of garlic
- 1 liter vegetable stock
- 40 g Butter
- 1 bay leaf
- 200 g Risotto-Reis
- Salt
- Pfeffer
- 100 ml white wine
- 20 g Pecorino
- 4 goat cheeses
Method · 30 min
- Pluck the leaves from 30g of chervil and 20g of basil, blanch them in boiling salted water for 10 seconds, drain in a sieve, rinse with cold water, drain well, and squeeze out the excess liquid with your hands. Finely dice 60g of shallots. Lightly crush 1 clove of garlic. Bring 1 liter of vegetable stock to a boil in a pot.
- Melt 20g of butter in a sauté pan (or small saucepan). Sauté the shallots, garlic, and 1 bay leaf over medium heat for 2 minutes until translucent. Add 200g of risotto rice and sauté for another 30 seconds. Deglaze with 100ml of white wine and reduce significantly. Slowly add boiling vegetable stock until the rice is just covered, then cook uncovered over medium-high heat for 16-18 minutes, adding more stock as needed. Remove the bay leaf and garlic before serving. Chop the blanched herbs and stir them in, then season with salt and pepper.
- Meanwhile, finely grate 20g of Pecorino cheese. Halve 4 rounds of mature goat cheese (80g each). Set the risotto aside, stir in the Pecorino and 20g of butter, and let it rest for 2 minutes. Serve the risotto on preheated plates, topped with 2 halved goat cheese rounds and, if desired, a sprinkle of chervil.
Drink tip: A dry Chardonnay tastes great in and with the risotto.
