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Risotto with Strachitunt cheese and Thyme

Ingredients for 4 servings

360 g Autentico Carnaroli rice from Riserva San Massimo
100 g Strachitunt cheese
Vegetable broth
50 g fresh thyme
Prosecco q.s.
Salt q.b
Extra virgin olive oil
Parmesan cheese q.s.
Butter q.s.

12 cherry tomatoes (blanched and peeled)
Spinach salsa (blanch the spinach and successively wring out the liquids. After that blend them together with ricotta, Grana Padano cheese and pine nuts).

Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Difficulty level: Facile



Brown the rice for 2-3 minutes in a casserole with hot extra virgin olive oil. Add the wine to start the cooking process of the rice. Only when the wine is fully evaporated, start adding vegetable broth and keep it always hot to avoid slowing down the cooking process. For the first five minutes it is recommended to cook the rice in an abundant amount of broth over a high flame. Add the thyme that you have previously freed from the stern, chopped and emulsified with olive oil. When the rice is almost cooked, add the diced Strachitunt cheese (being a hard cheese, it has to be added before you cream the risotto, because it takes more time to melt) and mix all carefully. Turn off the flame and cream the risotto with a knob of butter and grated Grana Padano cheese, then let the risotto rest for a minute. Serve the risotto on a hot plate and decorate it with the spinach salsa, add three cherry tomatoes in the center of the plate to add some acidity to this dish.

Matteo Fossati, Chef at the restaurant Il guscio