This is a quick and easy Risotto recipe, with lavender cheese. But most importantly is rich in taste
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A few months ago, I took a short trip to Amsterdam for the King’s Day. And as I was strolling between the canals I found this beautiful store that was selling all kinds of cheese, most of which I didn’t even know it existed.
I spent quite some time in that shop, browsing through the products and tasting whatever I could find. I simply couldn’t decide on what to buy. I wanted everything. It was a cheese heaven. Coconut, truffles, green or red pesto and nuts are just some of the flavours. The one with lavender and another one with truffles really got me. I left with a bag full of cheese and only because they didn’t have any wine. If they did wine pairings, I could have stayed there forever.
I usually have cheese as it is, especially the ones with strong flavours. But I thought I should give it a try in a mediterranean risotto. Don’t know why, but I had a good feeling that it will come out something special. And guess what… It actually did. Even though it didn’t come out as violet as I wanted (for some better looking photos 🙂 ), it was incredibly tasty and flavoured.
Below you can see the Lavender Cheese Risotto recipe, but you can be creative and if you find some other strong flavoured cheese just replace it. Don’t be afraid to try, as creativity is what good food is all about.
I would suggest serving this lavender cheese risotto with a glass of rosé wine.
How to make a Creamy Risotto with Lavender Cheese
Creamy Risotto with lavender cheese
- 1/3 cup of rose wine
- 30 g butter
- 100 g goat cheese with lavender infusion
- 1 small onion
- 3/4 cup of rice for the risotto
- 500 ml soup
Start by prepping the soup which you’ll need for the risotto. Boil 500ml of water with 2 soup cubes. It’s even better if you have some chicken or veggies broth.
Melt butter in a pan and add thinly chopped onion and celery. Let them soften for about 5 minutes.
Then add the rice (which you previously washed a few times) and leave it for about 3 minutes to get the flavour.
Pour the wine and stir well, otherwise the rice will stick to the pot. Reduce the wine for about 3-5 minutes.
Now you need to pour a ladle of soup and stir constantly. When the rice will absorb everything, pour another ladle of soup. Repeat this process 4-5 times, until the rice will be cooked. Have a taste each time, so you know when to stop.
When the risotto is almost cooked (and the creamy sauce is formed), add grated cheese and sprinkle salt.
It’s best to serve it right away, because the rice will absorb the creamy sauce once it gets cold.
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