Leek and Four Cheese Risotto with Truffled Feta and Sardine Crumb
I think you may have heard this before, but I have had a love/hate relationship with dinner porridge for a while now. This one? I love. Risotto is really about getting the ratios right, and if you can do that (which this recipe does) then you are away. There is also a lot to be said about using the correct rice. You must use an Arborio or Carnaroli. The risotto becomes creamy as the particular rice grains bump together in the cooking/stirring process. This is why people love the Thermomix for risotto...stirring? DONE.
You must also pretty well serve immediately. There is no waiting while someone gets out of the shower/bath/pool or finishes a tv show. When it is done, it has to be eaten, or it just turns to stodge. Hot wet rice, as they say!
Not this recipe. Go and do...enjoy!
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- 50 Grams each swiss, parmesan, vintage cheddar, taleggio
- 1 leek, cleaned and sliced
- 50 Grams butter plus some more BUY
- 300 Grams Arborio Rice or Carnaroli rice
- 100 Grams white wine
- 700 Grams liquid stock of choice
- 40 Grams lemon juice
- pink salt flakes to taste BUY
- fresh herbs of choice to garnish
- 1 clove garlic, finely chopped
- 200 Grams feta, crumbled
- zest 1 lemon finely grated
- 30 Grams good quality truffle oil
- 1 tin sardines, well drained
- Cobram Estate Extra Virgin Olive Oil for frying BUY
Place all the cheeses into Thermomix bowl and mill 8 sec/speed 10. Remove from bowl and set aside.
Place leek and butter into Thermomix bowl and chop 4 sec/speed 5. Scrape down sides of bowl and saute 5 min/Varoma/speed 1/MC OFF.
Add rice and wine and saute 1 min/Varoma/speed 1.5.
Add stock and cook 16 min/100°C/Reverse/speed 1.5
Add lemon juice and half the cheese, stir through with a spatula, taste and add salt and extra butter as needed. Stir through any fresh herbs of choice as well.
While the risotto is cooking prepare the Truffled feta by combining all ingredients in a bowl. Allow to infuse as long as possible.
Prepare the sardine crumb by heating EVOO in a frying pan to a medium high heat. Pat the sardines dry with a paper towel and fry them until crisp and breaking apart. Set aside.
When risotto is ready, serve on large plates topped with remaining cheese, Truffled Feta and sardine crumb. Serve with flash roasted tomatoes and greens of choice on the side.
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