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This recipe got it's inspiration from two fab people, a mixture of recipes from my lovely Sister and from my lovely Mummy..
I was never a risotto eater, mainly because when I was younger my mum used to make a risotto with Gorgonzola cheese that used to stink the place out, so I just assumed it would taste like that! Once I got older and my palate advanced a bit more I tried said risotto and absolutely loved it. I mean who wouldn't love creamy cheese mixed with cream, and soft creamy rice - basically a big bowl of cheesy creamy goodness.
On New Year Eve, I sat down for a meal with my Mum and my Sister, she made us some delicious steak and rigatoni with dolcelatte and rocket, I had something similar once at restaurant, but the combination was soo good - I decided to team both of their recipes together to make my own!
I was actually surprised at how little cheese you actually do need, because it is so strong, but you still get the creaminess from the risotto and the pepperiness from the rocket - match made in heaven by my books!
Preparation Time: 5 Minutes
Cooking Time: 30 Minutes
Serves 2
Serves 2
You Will Need
150g White Arborio Rice
1 Shallot Finely Diced
1 Clove of Garlic Finely Diced (slightly unorthodox but I like it)
Vegetable Stock Cube made up with 600ml of water
40g Dolcelatte Cheese (I use Galbani) cubed
Handful of Rocket Leaves
1 Tsp of Light Margarine ( I used clover lighter)
Salt & Pepper for Seasoning
Method
Melt the margarine in a sauce pan and add the shallots & garlic, cook on a low heat until softened
Add the rice to the pan and stirring to allow to take on the flavours of the marg and the onions
Pour a ladle of stock into the pan and stir, cook until absorbed, 3-4 minutes, add another ladle and continue cooking until absorbed, repeat this until you have used all the stock and the rice is nice and tender and creamy
Take the pan off the heat and add the dolcelatte stirring to make sure it all melts in, add the rocket to the pan and gently stir in, letting it wilt
To serve, grate some fresh Parmesan and enjoy!
150g White Arborio Rice
1 Shallot Finely Diced
1 Clove of Garlic Finely Diced (slightly unorthodox but I like it)
Vegetable Stock Cube made up with 600ml of water
40g Dolcelatte Cheese (I use Galbani) cubed
Handful of Rocket Leaves
1 Tsp of Light Margarine ( I used clover lighter)
Salt & Pepper for Seasoning
Method
Melt the margarine in a sauce pan and add the shallots & garlic, cook on a low heat until softened
Add the rice to the pan and stirring to allow to take on the flavours of the marg and the onions
Pour a ladle of stock into the pan and stir, cook until absorbed, 3-4 minutes, add another ladle and continue cooking until absorbed, repeat this until you have used all the stock and the rice is nice and tender and creamy
Take the pan off the heat and add the dolcelatte stirring to make sure it all melts in, add the rocket to the pan and gently stir in, letting it wilt
To serve, grate some fresh Parmesan and enjoy!
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