Risotto with Belper Knolle

Ingredients for 2 servings:

• ½ tuber(s) of cheese (Belper Knolle)
• 1 shallot(s)
• 400 ml vegetable stock
• 30 g butter
• 100 ml sparkling wine, dry
• 200 g risotto rice
• Pepper from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

delicious starter or small dish, vegetarian

Heat the vegetable stock in a separate pot. This is important because cold stock will deter the sticky starch in the risotto, making it less mushy. Dice the shallot and sauté in the heated butter until translucent, taking care not to let the shallot brown. Add the risotto and stir with the shallot until the rice is translucent. Then deglaze with the sparkling wine and reduce the heat, stirring frequently. As soon as the consistency thickens, add a little of the heated vegetable stock. Reduce the heat again, stirring frequently. Repeat this process until the risotto is tender and has a slight bite in the center. This is called al dente. Then stir two more cold knobs of butter into the risotto. Stir in a little freshly ground pepper. Remove the risotto from the heat. Grate the Belper Knolle over the risotto using a cheese grater. Stir frequently to ensure all the ingredients are well blended. Serve the risotto on warmed plates and grate some more Belper Knolle over the top. If you like it very spicy, use about 3/4 of the Belper Knolle. The pepper gives the dish a nice kick.