Spicy risotto with Maroilles AOP
Difficulty level: easy
Servings 4 people
Ingredients
- 100 g from Maroilles Grated PDO
- 360 g rice for risotto
- 4 slices bacon
- 1 c. tbsp by Sweet Chili Jam (chili sauce)
- 1 handle cashew nuts
- 1 cube chicken broth
- Flat-leaf parsley
Instructions
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Heat water in a kettle, then dilute the chicken stock.
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Fry the bacon in a wok until nicely browned, then set aside.
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Slice the onion, then brown it in the same wok. When it becomes soft, add the sweet chili jam sauce and mix. Add the rice and brown it for a few minutes, stirring regularly.
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Gradually pour in the hot broth, ladle by ladle, mixing between each addition. Let the rice absorb the liquid before adding more. Top up with a little water if necessary, until you obtain a melting texture.
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Once the rice is cooked, add the bacon and the Maroilles AOP cut into pieces. Mix until the cheese is well melted and the risotto is creamy.
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Arrange on a plate, then add grated Maroilles AOP, chopped parsley and a few crushed cashew nuts.
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