I started out cooking this as a three-cheese risotto, but quickly realised ricotta didn’t work in it. I’ve also rolled this into balls, rolled them in polenta, and deep fried them. With a dipping sauce, they’re great, but this also works excellently served with some crusty bread and white wine.
- 1Fry the tomatoes, basil garlic, paprika, and HP in a small pot, with a small amount of butter. Leave on low on a back burner, covered. If it gets horribly dry, add some boiling water or stock.
- 2In a shallow pan, melt butter with the white wine, cinnamon, nutmeg, remaining butter and the shallot. When melted, add the rice.
- 3Add a small amount of both cheeses to rice mixture, then a splash of stock. Stir. Stir some more. Stir again. Add more cheese. Stir. Add more stock. Stir. Y’all are familiar with risotto, right?
- 4About halfway through the risotto (should take around 40mins, so at about 20), add the sundried tomato mix. It should be fairly juicy, so from here, just play it by ear on the stock. If you’re constantly tasting the rice, you’ll know when it’s done (or close).
- 5When the rice is al dente, turn off the heat and stand for ten minutes. Stir and serve with bread or salad (to make it a main).
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