WASHED RIND RISOTTO WITH SOFT YOLK & PUFFED RICE
Woombye Cheese Washed Rind Risotto, puffed grains, soft yolk and baby herbs – Serves 4
- 250g aborio rice
- 600ml vegetable stock / water
- 25ml white wine
- 1 medium brown onion, diced fine
- Olive oil
- 20g butter, diced
- 100g Woombye Cheese Washed Rind, diced
- 20g grated parmesan
- 4 egg yolks
Bring vegetable stock to the boil, then set aside & keep warm.
Sweat onions in a little olive oil until transparent. Add the rice & stir until it is well coated in the oil & cook until the rice is hot to touch & has started to go translucent.
Deglaze with the white wine, stirring to loosen any rice that has started to stick. Then reduce the liquid by half.
Turn the heat down & start adding your stock is small batches, stirring with each addition of stock, to make the rice creamy. Cook & stir until each addition of stock has been absorbed.
Once the rice looks like it cannot take any more liquid add the cheese & butter stir until it is melted thought the risotto & session with salt & white pepper.
Place risotto on the centre of the plate & tap the bottom of the plate to make it spread & place egg yolk on top. Then top with puffed rice & soft herbs.
- 50g wild rice
- 500g vegetable oil / grape seed oil
Heat oil on high until it reaches 220c, then carefully (the oil will froth up) poor the rice in. once all the rice has puffed, strain out the rice & place it on a try with paper towel & sprinkle with a little salt.
It should be crispy & taste like popcorn. Store in an air tight container for up to a week