Courgette and Venetian Goat’s Cheese Risotto
A summer risotto made by chef Rosie MacKean
This summery risotto blends the delicate flavour of seasonal courgettes with the distinctive tang and texture of a cheese from our region, Capra in Foglia di Noce. (Goats cheese matured in walnut leaves.) Perfect with aromatic and racy styles of Prosecco Superiore.
See chef Rosie MacKean cooking this dish on @ProseccoCV IGTV channel and follow the IG live on July 7h when we’re going to taste six different Conegliano Valdobbiadene Prosecco Superiore DOCG and talking about why they are such a great match with food with Sarah Abbott MW.
More info about the event here.
180g Vialone Nano Rice
1l Vegetable Or Chicken Stock
1 Small Onion, Finely Chopped
60g Butter, Diced
30g Parmigiano Reggiano
100g Capra In Foglia Di Noce, grated or diced.
125ml Prosecco Superiore (reserved from the bottle you’re having with dinner!)
Melt the butter and add the oil in a large shallow pan
Heat the stock in a separate pan
Sweat the onion in the butter and oil until soft and translucent
Add the rice and stir to coat with the butter and oil and allow to toast
Add the wine and allow to be absorbed completely
Start to add the stock slowly, a ladle at a time
Allow to cook for 14 minutes
Add the sliced courgettes and finish cooking the risotto for 5 minutes
Remove from heat and add the cheese
Beat in the remaining butter and a splash of the remaining stock
Transfer to a serving plate and top with thinly shaved cheese