Cheeky, rich risotto

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This dish was stolen from from a restaurant in Tuscany and is now one of my regulars for a sofa supper.

figsYou will need  a large mug of Basmati rice, a pork cheek to grease the pan (or you can use olive oil), any blue cheese (cubed); Gorgonzola, Danish or dolcelatte, red onion (finely diced), a jar of fig jam (in the absence of fresh figs) a bottle of white wine and a pint of vegetable stock. Heat the pan and swirl the pork cheek around the pan for a couple of minutes till the pan is generously lined with fat. Remove the cheek (you can finish cooking this to make another dish), and put the diced onion into the pan. Coat with the fat and then add the rice. Coat this and be ready to add your first glass of wine – to the pan –  and let this soak into the rice before stirring. When almost absorbed, add a mug of stock and do the same. Alternate till the rice is al dente. At this point, add in the cubed cheese and let it melt through. Now add a big dollop of fig jam and stir through. Serve with a glass of the wine if you have any left!

Monique Chambers

Monique started indulge in 2011 and has since created Indulge Me GIFT and Indulge Me FOOD and volume 1 of The Artists Directory - Malta. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)

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