Baby Sheep Cheese Risotto

Main Courses
Young Cheese
4 pers

Ingredients

50 gr Butter
1/2 Onion finely chopped
2 Cloves Garlic, large and minced
1 bunch Fresh Thyme
400 gr Arborio Rice
150 ml White Wine
1 liter Vegetable Stock
200 gr Henri Willig Baby Sheep Cheese
Freshly Ground Black Pepper
Sea Salt

In a medium saucepan, heat half the butter, then add the onion, garlic and thyme and fry until the onion is soft but not coloured. Add the rice and turn up the heat so it almost fries. After a minute the rice will look slightly translucent.

Add the wine and keep stirring

Now add a ladle of hot stock. Turn down the heat to a fairly high simmer. Keep adding ladlefulls of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next.

Stir until the rice is soft but still has a slight bite (point of cooking: al dente) Remove from the heat and add the Henri Willig Baby Sheep Cheese. Season with salt and pepper.

As a final step, add half the reminiscent butter to make it extra creamy.

Courtesy: @frannfinn & @vitoriacmmarques who shared this dish with us.

Order through our webshop: