To prepare this Smoked Gouda and Sage Risotto recipe, start by smoking the cheese. Smoke Gouda for 1-2 hours, depending on the degree of smokiness you’re going for (smoke more than you need for this recipe, you’ll want to nibble on it while you cook!)
Ingredients
- 100 g Gouda
- 200 g Arborio rice
- ½ medium sized onion, chopped
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp butter
- 175 ml dry white wine
- 500 ml-750 ml vegetable stock
- 6-10 sage leaves, chopped
- Salt & Pepper
Directions
- Set up cold smoker adaptor and ensure cabinet temperature remains below 100°F
- Smoke Gouda for 1-2 hours, depending on the degree of smokiness you’re going for (smoke more than you need for this recipe, you’ll want to nibble on it while you cook!)
- Heat the vegetable stock in a small pot and keep warm
- In a shallow and wide pan/pot, heat olive oil
- Add onion and garlic and sauté on medium heat until translucent, stirring constantly (from this point on you should be stirring constantly)
- Add rice to pan, until rice also becomes slightly translucent in appearance
- Pour in wine and allow to evaporate
- Lower heat and add ladlefuls of stock until the rice is fully cooked, tender and creamy
- Finish risotto by stirring in butter and grated smoked Gouda
- Stir in sage leaves and season with salt & pepper to taste
Recipe by: Lena Clayton
