cheese tasting on crispy risotto

By stancec44

A thin, crisp, rice pancake, makes an attractive (and edible) cheese board. The pancake would also be delicious served as a base under braised meat or vegetables.

Ingredients

• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1/2 cup finely chopped onion
• 1 1/2 cups Vialone Nano rice
• 1/4 cup dry white wine
• 5 cups vegetable broth, heated to a simmer
• 1/4 teaspoon fine sea salt
• 2 tablespoons mascarpone cheese
• 1 ounce Gorgonzola cheese
• 1 teaspoon finely chopped flat-leaf parsley
• 1/2 cup 1/4-inch dice butternut squash
• 2 tablespoons unsalted butter
• 1 small Bartlett pear, halved, cored and cut into 1/4-inch-thick slices
• 4 short sprigs fresh oregano
• 2 ounces taleggio cheese, thinly sliced
• Freshly ground black pepper
• 1 1/2 cups mâche or other small tender greens
• 2 ounces robiola cheese, cut into 4 wedges

Details

Servings 4

Preparation

Step 1

In a large heavy saucepan, heat 1 tablespoon oil over medium heat. Add onion and cook, stirring occasionally,3 minutes, then add rice and cook, stirring constantly, until rice is lightly toasted, about 2 minutes more. Add wine, reduce heat to medium-low and cook, stirring, until wine is mostly absorbed, then add 1 cup broth and cook, stirring occasionally, until liquid is mostly absorbed, 5 to 7 minutes.

In 1/2 cupfuls, add remaining broth, stirring until each addition is mostly absorbed before adding the next, until rice is tender yet still slightly firm to the bite (you may have broth left over). Remove from heat and stir in salt.
Spread rice on a baking sheet and set on a wire rack to cool completely, 30 minutes.
While rice cools, in a medium bowl, combine mascarpone, Gorgonzola and parsley. Mix together with a fork until well combined. Set aside.

In a small saucepan combine squash and 3 tablespoons water. Cover and bring water to a boil over medium-high heat. Reduce to a simmer and cook until squash is tender and water is absorbed, about 5 minutes. Transfer squash to a plate.
In a medium skillet heat 1 tablespoon butter over medium heat. Add pear and cook until softened, turning once, about 5 minutes. Transfer slices to a plate.

Cut remaining tablespoon butter into 4 pieces. In an 8-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat until hot but not smoking. Add 1 cup rice, spreading evenly in pan to form a 1/4-inch-thick patty. Cook until edges begin to brown, 4 to 5 minutes, then place 1 piece butter on top and continue to cook until butter is melted, about 1 minute more.

Cover pan with a large plate and, in one swift motion, invert patty onto plate, then slide patty back into pan. Return pan to heat and cook patty until bottom is browned, about 3 minutes more. Invert back onto plate and cover to keep warm. Repeat to create 3 more patties, each on its own plate.

Using 2 soup spoons, shape Gorgonzola mixture into 4 quenelles, putting each onto a patty as you go. Top cheese with pear slices and oregano sprigs. Arrange taleggio slices and squash together on patties; sprinkle with pepper. Mound mâche onto patties and top with robiola.