3 CHEESE RISONI
20 g butter
1 onion, diced
1 tsp olive oil
200 g Barilla Risoni
1 L chicken stock, (Ben only used 3 cups)
100 g parmesan cheese, grate
100 g pecorino cheese, grated
100 g any soft cheese (e.g. Brie)
1 egg yolk, for garnish
Salt, to taste
Black pepper, to taste
1 sprig rosemary, for garnish
- Into a saucepan over a medium heat add butter, onion and oil. Sauté 5 to 8 mins or until translucent.
- Add Risoni and toast it off. Turn heat up to high and stir until Risoni is coated with oil and butter mixture. Add 1cup of stock cook until almost adsorbed. Repeat until desired consistency e.g. looks like Risotto.
- To the pan add cheese’s and stir to combine turn off heat test for seasoning .
- To serve, spoon out into a bowl make a well in the middle and add egg yolk crack pepper and a some rosemary for garnish.
Wine Match: Clover Hill Non Vintage Tasmania Cuvee