Roasted French Plum and Goat Cheese Risotto
Difficulty level: easy
Servings 4 people
Ingredients
- 320 g rice for risotto (Arborio or Carnaroli)
- 8 to 10 plums mature french
- 1 onion
- 10 cl of wine dry white
- 1 L broth vegetables, hot
- 80 to 120 g cheese goat’s cheese
- 40 g Parmesan
- 2 c. tbsp honey
- 30 g butter
- 2 c. tbsp olive oil
- Thyme fresh or rosemary
- Salt
- Pepper
Instructions
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Preheat the oven to 200°C. Cut the French plums in half, remove the stones and place them on a plate. Drizzle with a drizzle of honey, olive oil and thyme. Roast for 15 to 20 minutes, until lightly caramelized.
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Brown the finely chopped onion in the olive oil. Add the rice and brown it for 2 to 3 minutes. Deglaze with white wine and let evaporate.
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Gradually add the hot broth, stirring regularly for 18 to 20 minutes.
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When the rice is al dente, add the butter, crumbled goat cheese, Parmesan, then season (salt and pepper).
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Gently incorporate the roasted plums at the end of cooking to keep the pieces whole. Add a little thyme and serve immediately.
© AOPn Plums
