Goat's Blue Cheese Risotto

History & Background

A modern version of the classic gorgonzola, with a fresher, less creamy goat blue. Spread in Piedmontese and Occitan cheese dairies of the Cuneo Alps.

Ingredients for 4

• 320g Carnaroli rice
• 180g goat blue cheese
• 1 shallot
• ½ glass white wine
• 1L vegetable broth
• 50g cold butter
• 30g Grana Padano
• Acacia honey
• Dried figs or walnut kernels
• Extra virgin olive oil
• Salt, pepper

Method

1. Remove rind from the goat blue, cube and bring to room temp.
2. Sweat shallot in oil.
3. Toast rice and deglaze with wine.
4. Add broth for 16 min.
5. Turn off heat and manteca off heat with cold butter, 2/3 of the goat blue and a little Grana.
6. Add remaining cubes at plating.
7. Garnish with drops of honey and dried figs (or walnuts).
8. Pepper to finish.

Wine pairing

Erbaluce di Caluso or sweet Moscato d'Asti.

Common mistakes

• Cold goat blue won't melt.
• Too much cheese (already intense).
• Skipping honey or dried fruit (needed to balance).