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Risotto with Blu
di Bufala 

Ingredients
for 4 people:

Carnaroli rice  350 g
Vegetable broth  300 g
Blu di bufala   200 g
Shallot 1
Small potato  1
Leeks 200 g
Extra-virgin olive oil  100 g
White wine   80 ml
Butter 60 g
Salt 
Pepper 
Rosemary


Preparation (the night before)
Dice up the Blu di bufala and put it in a heat-resistant container. Pour milk over it until the cubes are completely covered and let it sit in the refrigerator overnight. The next day, place the container in a bain-marie (the water should only simmer) until the cheese is completely melted. Blend everything using an immersion blender.

Procedure
Sweat the chopped shallot in a saucepan with 4 tablespoons of extra-virgin olive oil until golden. Add the rice and the diced potatoes, toast for about two minutes. Steam with white wine, let it evaporate and add a ladleful of boiling broth. Continue cooking by stirring and adding more hot broth.
Wash the leeks and cut them into squares, only the tender part. Then scald them in boiling water for a few minutes and drain. When the rice is half way done, add the leeks and finish cooking.
Add butter and chopped fresh rosemary needles and stir until creamy. Serve the risotto on each plate and top off with the fondue.