Herb risotto with goat cheese
This herbed risotto with goat cheese gets its flavor from a blend of delicate garden herbs that give the rice an intense green hue. It's perfectly complemented by the slightly spicy goat cheese with its crispy panko crust.
Ingredients · Servings 4
- 1 very finely chopped small clove of garlic
- 6 tbsp panko breadcrumbs (Japanese flaky breadcrumbs)
- 2 tbsp olive oil
- Salt
- freshly ground black pepper
- 4 fresh goat cheeses, 60g each
- 4 sprigs of tarragon
- 0.5 bunch of chervil
- 0.5 bunch of chives
- 4 sprigs of flat-leaf parsley
- 75 g Baby spinach
- 1 small onion
- 700 ml of good vegetable or poultry broth
- 1 very finely chopped small clove of garlic
- 75 g Butter
- Salt
- freshly ground black pepper
- 250 g risotto rice
- 75 ml white wine
- 75g freshly grated Parmesan cheese
- 6 leaves of sorrel
Method · 50 min
- For the goat cheese, mix garlic with panko breadcrumbs, olive oil, salt, and pepper. Toast in a pan over medium heat, stirring frequently, until light brown. Let cool.
- Place the goat cheese on a baking sheet. Sprinkle the cooled crumbs on top and set aside.
- For the risotto, briefly wash the tarragon, chervil, chives, parsley and spinach, pluck off any leaves if necessary and puree with 75 ml of broth, then set aside.
- Peel and finely dice the onion. Bring the remaining broth to a boil and keep hot.
- Heat 25g of butter in a heavy-bottomed pot and sauté the onions and garlic. Add the rice and sauté briefly. Deglaze with white wine and season with salt and pepper.
- Pour in a quarter of the stock and bring to a gentle boil, stirring constantly. Reduce the heat to medium and simmer gently for 20–25 minutes, stirring frequently. Gradually add the remaining hot stock, stirring well after each addition, allowing it to be absorbed. Finally, stir in the herb purée.
- Preheat the oven to 70 degrees. Place the goat cheese in the oven 5 minutes before the end of the risotto's cooking time.
- Separate the stems from the sorrel and cut the sorrel into thin strips.
- At the end of the cooking time, gradually stir in 50g of butter and then the grated Parmesan cheese. Season with salt and pepper.
- To finish: Place the rice on a plate. Serve with the goat cheese and finely chopped sorrel.
Goat cheese
very finely chopped small clove of garlic
4 branches
- 75 g
Baby spinach
- 700 ml
very finely chopped small clove of garlic
- 75 g
- 250 g
Risotto rice
- 75 ml
white wine
- 75 g
