About this recipe:Robiola is an Italian cheese made in the Piedmont region of Italy. It has a deliciously silky, soft centre, pairs well with smoked salmon and adds a creaminess to any risotto. If you cannot find Robiola, replace it with any soft-ripened cheese. Try making this for a dinner party or for Valentine's day, using a cookie cutter or mould to serve it in a heart shape.
2 tablespoons butter
1 small shallot, finely chopped
140g risotto rice (Arborio or Carnaroli)
120ml dry white wine
500ml hot vegetable stock
80g wild smoked salmon, sliced
100g Robiola or Stracchino (or any other soft-ripened cheese), sliced into chunks
salt to taste
pink peppercorn, finely chopped or cracked
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Method Prep:10min › Cook:20min › Ready in:30min
Heat 2 tablespoons butter in a saucepan over low heat; cook chopped shallot and cook for 1 minute. You can add a splash of wine to prevent it from burning.
Stir in the rice; allow to toast for a few minutes and absorb most of the butter in the pan. Turn up the heat, pour in the wine and simmer till the alcohol had evaporated and the wine is mostly absorbed by the rice. Reduce heat to medium and begin to add the stock, a ladle at a time, stirring after each addition and adding the next one only when the first one is fully absorbed. The rice will take about 18 to 20 minutes to cook "al dente".
Remove from heat, add smoked salmon and robiola cheese; stir well to melt the cheese.
Season to taste and garnish with cracked pink peppercorns; serve.