Increasingly I like dishes where the star is not the meat or fish. No one can convince to convert to vegetarianism forever (because I couldn’t stop eating fish), but I like dishes more focused in other ingredients!
Risottos are perfect to highlight a special ingredient: a spice, a cheese, a vegetable or a herb. They’re quite robust dishes that complement with the addition of cheese, all the proteins we need for the everyday life. And I adoooooore it’s creaminess … the perfect marriage between simplicity and indulgence.
This dish has a bit of it all: a creamy sauce, enriched with cream cheese, crispy bread’s texture and the strong flavor of the tomatoes and sage. Perfection!
TIME: 30 MIN
1/2 minced Onion
1 cup chopped Leek
Salt and pepper
1/2 cup chopped Bacon tea
1 tbsp chopped sage
2 tbsp of Olive Oil
1 cup of Cherry Tomatoes (can use minced tomato)
150g Cottage cheese mixture Teté
200g Arborio rice
1L of vegetable broth
1 tbsp of smoked paprika
Crispy Corn Bread and Bacon:
1 clove of minced garlic
1 tbsp of olive Oil
1 cup of corn bread crumbs
1/2 cup of Bacon strips
1 tbsp of sage
Start by preparing the risotto. Boil the water with the vegetable cube and reserve warm.
Moving on to the risotto: In a pan put the onion, bacon, leek and chopped sage and sauté with the olive oil. When the onion begins to gain color, add the tomatoes, paprika and rice. Let the rice fry for 1 minute and add a cup of broth. When the rice starts to dry gradually add a ladle of broth, stirring between additions. Repeat this process for about 13 minutes (the rice should be slightly al dente and with a thick broth). Add the cheese, stir and season with salt and pepper. Set aside.
For the crispy corn bread: Put a frying pan on the stove, add the olive oil, sage leaves and bacon into strips and allow it to be gold. At this stage add the chopped garlic and the corn bread.
Season with salt and pepper and let the bread fry until crisp and golden.
In a platter arrange the risotto, and over it the crispy bread. Serve immediately.