Italian
Goat Cheese and Lemon Balm Risotto with Flaxseed Chips
by Chef in Camicia · 306K subscribers on YouTube
A creamy risotto with goat cheese and lemon balm, topped with crispy flaxseed chips. Chef Fabio Curreli demonstrates how to achieve the perfect texture and elegant pairing of flavors.
- Difficulty
- medium
Ingredients
11 items- Flax Seeds
- Seed Oil
- Rice
- White Wine
- Shallotbraised
- Bay Leaves(optional)
- Waterpreferably osmotized water
- Lemon Balmfresh lemon balm
- Butter
- Goat Cheesegoat cheese
- Trentingranagrated aged cheese
Method
- Prepare the flaxseed chips: soak flaxseeds in water for 4 hours, then dry them at 50°C until completely dehydrated. Fry in seed oil heated to 300°C for about 30 seconds until crispy. Drain and set aside.
- Toast the rice in a dry pan over medium heat until hot.
- Deglaze the rice with white wine and let it evaporate.
- Add the braised shallot and the bay leaf (optional).
- Gradually add hot water (preferably osmotized water) and cook the risotto, stirring often, until the rice is al dente.
- Finely chop the lemon balm leaves.
- When the rice is cooked, remove from heat. Add butter, goat cheese, and grated Trentingrana. Stir vigorously to mantecare.
- Fold in the chopped lemon balm.
- Serve immediately, topping with the flaxseed chips.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
