Leek and Four Cheese Risotto with Truffled Feta and Sardine Crumb

Serves 4 Prep Time 10 minutes   Cook Time 20 minutes   Rated:

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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Need

  • 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
  • Truffled Feta
  • 1 clove garlic, finely chopped
  • 200 Grams feta, crumbled
  • zest 1 lemon finely grated
  • 30 Grams good quality truffle oil
  • Sardine Crumb
  • 1 tin sardines, well drained
  • Cobram Estate Extra Virgin Olive Oil for frying BUY

Do

1  

Place all the cheeses into Thermomix bowl and mill 8 sec/speed 10. Remove from bowl and set aside.

2  

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.

3  

Add rice and wine and saute 1 min/Varoma/speed 1.5.

4  

Add stock and cook 16 min/100°C/Reverse/speed 1.5

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.

6  

While the risotto is cooking prepare the Truffled feta by combining all ingredients in a bowl. Allow to infuse as long as possible.

7  

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.

8  

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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