Risotto with gray cheese foam and croutons
Ingredients:
Risotto:
150 - 200 g risotto rice
1/2 L white wine
2 L vegetable stock
1/2 onion
Salt, pepper
Butter
Foam:
20 dag gray cheese
1/4 L white wine
1/2 onion
Salt, pepper
Butter
Garnish:
Onion sprouts
Onion seeds
White bread croutons
Process
Heat the butter in a pan and let the onion become translucent. Add the risotto rice and pre-fry, then deglaze with white wine. Now simmer, season and pour vegetable stock again and again, so that the risotto becomes nice and sloppy. Stir and add stock until the risotto is well edible, but still a little firm to the bite. Sauté onion again and then add gray cheese with milk and butter flakes, bring to a boil, season and mix with a blender. If it does not foam - add more butter. Cut bread into cubes and let them toast in butter until golden brown. Garnish everything with pickled apples, croutons, onion sprouts and ground onion sprouts/seeds.