Risotto with chervil and goat cheese taler

Pecorino, chervil and basil mix the risotto. Goat cheese feather flock together to do so. Fresh, spicy, wonderful.

Ingredients for 4 servings

• 30 g chervil
• 20 g basil
• 60 g shallots
• 1 clove garlic
• 1 liter vegetable stock
• 40 g butter
• 1 bay leaf
• 200g risotto rice
• Salt, Pepper
• 100 ml white wine
• 20 g goat cheese Pecorino
• 4 Taler, (80 g, matured)

Time: 30 min

Preparation

1. Pluck leaves from 30 g chervil and basil 20g, blanch in boiling salted water for 10 seconds Pour into a colander, rinse, drain well and squeeze out carefully with his hands. 60g Dice the shallots finely. 1 clove garlic press lightly. Boil 1 liter of vegetable stock in a pot.


2. 20 g butter in a sauté pan (or a small saucepan) melt, fry the shallots, garlic and 1 bay leaf in it over medium heat 2 minute glassy. 200g risotto rice and sauté admit 30 seconds. With 100 ml of white wine and deglaze boil heavily. Slowly fill with boiling vegetable stock until the rice is almost covered and open cook 16-18 minutes over medium to high heat. It gradually fills with the remaining funds. Before serving, remove bay leaf and garlic. Blanched herbs chop and add, season with salt and pepper.

3. Meanwhile, rub 20g pecorino fine. 4 goat cheese Taler (80 g, matured) in half. Risotto aside, stir pecorino and 20g butter and let stand 2 minutes. Give risotto on warmed plates and with 2 halves and goat cheese to taste some chervil and serve immediately sprinkled.

Additional tips for preparation
Drink Tip: A dry Chardonnay tastes in risotto and so.

Nutritional information per serving: 620 kcal
• 27 g protein
• 34 g fat
• 46 g carbohydrates