Risotto with smoked RUPP cheese and mushrooms
17:02:00
Guys, I had the most amazing experience with the RUPP team in the Austrian Alps. During the trip i had the great opportunity to be cooking with the local chef a delicious recipe made with
smoked RUPP cheese .
I wish you write down this unique and delicious alpine recipe
Risotto with smoked RUPP cheese and mushrooms
Serves 2:
60g butter
40 g onions, finely chopped
200 g risotto rice
1 cup of white wine
100g mushrooms, thinly sliced
Approx. 0.5 L veg stock, hot
80g smoked cheese (RUPP) finely grately
Salt, black pepper, from the mill
4 tbsp basil , chopped
Preparation:
1. sauté the onions and mushrooms in half the butter.
2. Add the rice and sauté. Next, deglaze with the white wine and let it reduce a little.
3. Gradually add the hot vegetable stock until the rice is covered. Stir frequently. The rice should have a bit of "bite" to it with a creamy consistency.
4. Remove from stove, stir in the cold butter, the smoked cheese and basil, add some more stock if needed.
5. Serve and enjoy
Breaded smoked RUPP cheese risotto balls,
You will need :
bread crumbles
Egg
1. Make the balls using the ice cream spoon
2. Filling with the smoked RUPP cheese
3. run the balls through the egg to coat it lightly
4. Finally, roll the balls in the bread crumbs, turn it over and press it into the breading to coat.
4. Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Put the balls in the pan turning until get brown, about 2 minutes. Turn the ball and cook until equally brown on the other side, about 2 minutes more. Repeat it. Transfer the balls to a paper towel lined plate to drain.
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🇧🇷 Risoto com queijo e cogumelos defumados
Serve 2:
manteiga
40 g cebola, finamente picada
200 g de arroz risotto
1 copo de vinho branco
100 gr cogumelos , em fatias finas
Aprox. 0,5 L de caldo de veg, quente
80g queijo defumado (RUPP) finamente grately
Sal, pimenta preta, a partir do moinho
4 colheres de sopa de manjericão picado
Preparação:
1. Refogue a cebola e os cogumelos em metade da manteiga.
2. Adicione o arroz e refogue. A seguir, adicione aos poucos o vinho branco e deixe reduzir um pouco.
3. Aos poucos, adicione o caldo de legumes quente até que o arroz é coberto. Mexa com freqüência. O arroz deve ter um pouco de "morder" a ele com uma consistência cremosa.
4. Retire do forno, misture a manteiga frio, o queijo e manjericão fumado, adicionar mais algumas ações, se necessário.
5. Servir e desfrutar
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