Risotto with sheep’s milk cheese
Risotto with sheep’s milk cheese

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 15 ml (1 tbsp.) olive oil
  2. 75 ml (1/3 cup) Romano sheep’s milk cheese
  3. To taste, freshly ground pepper
  4. 1 L (4 cups) reduced-salt chicken broth, hot
  5. 75 ml (1/3 cup) white wine
  6. 375 ml (1½ cups) Arborio rice
  7. 1/2 trimmed red bell pepper
  8. 1 trimmed zucchini
  9. 1 small trimmed leek (white part only), thinly sliced

Directions

  1. Heat oil in a saucepan over medium heat.
  2. Add leek, zucchini and red pepper. Fry for 5 minutes or until cooked but still crunchy.
  3. Remove vegetables and set aside on a plate. Add rice to saucepan and mix with oil until thoroughly coated. Pour in white wine and cook, stirring constantly, until wine has completely evaporated.
  4. Gradually add broth, about 250 ml (1 cup) at a time. Wait until broth has been completely absorbed each time.
  5. Cook, stirring regularly, for about 20 minutes or until done but slightly crunchy (al dente). The consistency will be creamy. Add vegetables and cheese to rice and mix gently. Pepper to taste.
  6. Serve as an accompaniment to grilled meat.

Variation: You can vary this recipe endlessly simply by changing the type of cheese—an ideal opportunity to give Quebec cheeses a starring role!

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