Cauliflower risotto with Beemster cheese chowder

Main course. 2 persons. Preparation 35 min.

Ingredients

• 75 g Beemster Belegen 48+
• 1 onion
• 1 clove of garlic
• 30 g unsalted butter
• 150 g risotto rice
• 50 ml white wine
• 600 ml hot chicken stock (or vegetable stock)
• 250 g cauliflower rice
• 1 tbsp chopped celery leaves
• 50 g semi-dried tomatoes

Prepare

1. Preheat the oven to 180˚C. Grate the cheese. Make 4 mounds of half the cheese on a baking sheet lined with baking paper. Make sure there is enough space between the portions. Bake the biscuits in the center of the oven for 10 min. until golden brown and crispy. Remove from the oven and allow to cool.

2. Meanwhile, chop the onion and finely chop the garlic. Heat half the butter in a thick-bottomed pan over high heat. Add the onion and sauté for 3 min. Add the garlic and sauté for 1 min.

3. Add the risotto rice and cook, stirring, for 3 min until the grains are translucent. Add the white wine and stir until incorporated. Add a splash of hot stock each time and keep stirring until absorbed. Repeat until the rice is cooked. After about 15 min, add the cauliflower rice and heat for another 5 min. Turn off the heat and spoon in the rest of the cheese, the rest of the butter and the celery leaves.

4. Ladle the risotto into deep bowls, divide the tomatoes on top and tuck the cheese lattes into the risotto. Serve immediately.

Serving tip
For a cheese slushy you only need one thing: cheese. Also delicious as a last-minute appetizer when someone is suddenly at the door.

Wine Tip
Creamy flavors and a tangy cheese chowder, then you need a white wine with balls. A nice Chilean wood-aged Chardonnay "does the job.

Crazy about risotto? Who knows, maybe this variant with pumpkin and Beemster Young Belegen cheese might also appeal to you.