We’ve all had our fair share of isolation blues and this is the cheese that got the That’s Amore Cheese team through it! Meet Isolation Blue, a matured blue-vein cheese with a pungent bite and crumbly texture, suitable for all blue cheese lovers. It is the ideal feature for a cheese platter or melted into a sauce for gnocchi. Made using only the best-quality farm-fresh milk sourced in Victoria, That’s Amore Cheese produces award-winning Italian-style cheeses that are proudly free of preservatives and artificial colours.
Four Cheese Risotto
Serves: 4
GF, V
=R1=
Pear Tart with Ricotta & Yoghurt
Serves: 8
V
=R2=
Traditional Lasagne
Serves: 4
=R3=
For more information visit thatsamorecheese.com.au
Servings
Prep time
Cook time
Recipe
Ingredients
- 600mL vegetable stock
- 1 shallot, finely chopped
- 1 tbsp extra-virgin olive oil
- 360g Arborio rice
- 1 glass dry white wine
- 50g That’s Amore Isolation Blue, chopped
- 50g That’s Amore Lavato, chopped
- 40g That’s Amore Panettone, chopped
- 40g That’s Amore Ricotta Salata
- 15g butter
- Handful fresh parsley, chopped
- Salt & pepper to taste
Method
- Heat the stock in a pan. In another pan sauté shallot with extra-virgin olive oil for 3 mins or until soft and translucent. Add rice and toast for 2 mins, then add the wine, stir and let the rice absorb the wine.
- Add a ladle of vegetable stock, season and let simmer on low heat. Stir the rice every 30 secs to avoid it sticking to pan and add one ladle of stock at a time as you see the rice absorbing it. Continue this process for around 15 mins until the rice becomes creamy in texture.
- Remove the rice from the heat — it should be creamy in texture. Stir in butter and the Lavato, Isolation Blue and Panettone. Mix ingredients through gently, place the lid on the pan and rest for 3 mins.
- Serve with some freshly grated Ricotta Salata and parsley on top. Enjoy the deliciousness!
- Note: Feel free to change cheeses with your choice of cheeses.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
