Risotto with two kinds of cheese

Serves 4

 

1 white onion

1 clove of garlic

2 tbsp. Butter

400 ml Arborio rice

150 ml dry white wine

750 ml chicken stock

Salt and black pepper to taste

1 tsp. white wine vinegar

100 ml grated Hodde Christians cheese

1 leek

2 tbsp. butter

100 ml grated Vesterhavs ost

 

Peel and finely chop the white onion and the garlic. In a pot, gently fry the onion and the garlic until translucent. Add the rice and stir around for a few seconds, then add the wine. Gradually add the chicken stock while stirring, keeping the rice moist all the time. When the rice is nice and al dente, add the grated Hodde Christians cheese, a small tablespoon of butter and the white wine vinegar. Gently stir and serve with fried leek and cheese crisps.

Break the leek into rough pieces and fry in butter. Salt to taste.

Place small piles of the grated Vesterhavs cheese on a baking sheet. Bake in a preheated oven at 150 degrees Celsius until golden in colour. Allow cooling down.