Risotto with radicchio, golden raisins and St. Agur cheese
Pierre Gagnaire, Restaurant Pierre Gagnaire, Paris. Flavors of France. Total time: 30 to 60 minutes. Difficulty: Average.
Ingredients
| 300 g | risotto rice, e.g., Arborio |
| 100 ml | dry white wine |
| 60 g | onion, finely chopped |
| 2 litres | chicken or vegetable broth |
| — | Salt / pepper / Espelette chili |
| 40 ml | olive oil |
| 100 g | Saint Agur cheese (garnish) |
| 80 g | cream |
| 40 g | golden raisins, soaked in warm water |
| 40 g | radicchio, finely cut |
Instructions
- Blend the St. Agur cheese with the cream; set aside at room temperature.
- Drain the raisins.
- Heat the chicken broth.
- Sauté the onions in the olive oil in a shallow pan until lightly colored.
- Add the rice and stir until the grains are translucent and pearly.
- Add the white wine and stir constantly until the rice has absorbed the liquid.
- Reduce the heat and add enough broth to cover the rice.
- Once the liquid has been absorbed, repeat the process (at least three times), stirring all the time the rice cooks.
- Two minutes before the end of the cooking time (when the rice grains are al dente but with a creamy risotto texture), remove from the heat.
Finishing and presentation
- Add the raisins, St. Agur and cream mixture, salt and pepper to taste, and a touch of Espelette chili. Combine.
- Serve hot in 6 bowls with the chopped radicchio sprinkled on top.