Creamy Risotto with Cured Truffle Cheese

Creamy risotto with cured truffle cheese is an elegant, aromatic recipe, perfect for anyone who loves intense flavours. It is an ideal dish for a special lunch, a dinner with a difference, or to impress with a gourmet recipe without spending hours in the kitchen.

In this recipe we use Valle de los Molinos Artisan Cured Sheep's Cheese with Truffle, a Manchego cheese made with 100% sheep's milk and black truffle, perfect for adding creaminess, aroma and a very special flavour to the dish.

Ingredients for 2 people:

• 180 g of risotto rice.
• Valle de los Molinos Artisan Cured Sheep's Cheese with Truffle.
• 1/2 onion.
• 1 garlic clove.
• 600 ml of vegetable or chicken stock.
• 1 small glass of white wine.
• 1 tablespoon of butter.
• Extra virgin olive oil.
• Salt, to taste.
• Freshly ground black pepper.
• Fresh parsley or chives to garnish.

Method:

1. Heat the stock in a saucepan and keep it on a low heat throughout.
2. Finely chop the onion and garlic. Fry them gently in a wide pan with a little extra virgin olive oil until translucent.
3. Add the rice and stir for a couple of minutes to toast it lightly until the grains turn pearly.
4. Pour in the white wine and let the alcohol evaporate.
5. Add the hot stock a little at a time, stirring constantly. Add more stock as the rice absorbs it.
6. Cook for about 18 minutes, until the rice is creamy but the grain is still slightly firm.
7. Remove from the heat and stir in a tablespoon of butter and grated cured truffle cheese to taste.
8. Stir well until the cheese melts and the risotto is silky.
9. Serve immediately with a little more grated cheese on top, black pepper and a few leaves of fresh parsley or chives.

Chef's tip:

For a more aromatic risotto, add the truffle cheese at the end, off the heat. That way it will better keep its flavour and give the dish that distinctive gourmet touch.

You can serve it with a glass of dry white wine or as a first course at a special meal.