Risotto ingredients
- 30 g onions
- 20 g rapeseed oil
- 240 g risotto rice
- 1 dl apple verjus
- 1 bay leaf
- 5 to 6 dl vegetable stock
- 50 g butter, flaked
- 100 g Sbrinz
- Salt and pepper
- 100 g flour
- 110 ml cider
- Salt and pepper
- Whites of 2 eggs
- 350 g soft goat's cheese
Preparation of apple verjus risotto
Finely chop the onions and sauté in rapeseed oil for 5 mins. Add the risotto rice and sauté until translucent. Deglaze with apple verjus (mausacker.ch), add bay leaf and reduce. Add the vegetable stock and cook until soft and grainy, stirring occasionally. Remove the bay leaf at the end of the cooking time. Fold in the butter and Sbrinz. Flavour with salt and pepper.
Preparation of goat's cheese
Mix the flour and cider to a lump-free mixture. Season with salt and pepper. Beat the egg whites until stiff and carefully fold into the flour mixture. Cut the soft goat's cheese into cubes, dredge in the flour and pull through the batter. Fry the cheese cubes in the hot oil until golden brown and serve on top of the risotto.
Serve with sautéed pumpkin cubes and vanilla-glazed carrots.
Recipe from Restaurant Wasserschloss, Hagenwil
