Risotto & a visit of a special guest

Food illustration by Sophia Katharina x the food & love project

Story and recipe by Catalina @catasdecata:

I like to cook and it is also one of my ways to give love. 

As a sommelier (I am a lawyer too), I understand and respect the product. I enjoy the textures, flavours and especially the process to get every product. That is why, in my risotto, I use Paipa Cheese, a special Colombian cheese with a designation of origin. Paipa is a town in Colombia, where milk is the principal production.

My risotto has been famous among my family and friends. Recently, I shared it in my home with a friend, that was a special guest because he is a Master Chef jury. Then I had an extra confirmation that my risotto not only is good but also is full of love.

Ingredients

2 onions

Olive oil

Fondo (broth from chicken bones, vegetables, salt, pepper, garlic, that is so powerful and deep in flavours that you can’t drink it as a broth)

Arborio rice

White wine

Mushrooms

Parmesan Cheese

Paipa Cheese (Or other mature cheese like Emmental)

Truffle oil

Instructions

Chop the onion into small cubes

Put the olive oil in a pan and when it becomes transparent, put in the rice. Keep it mixed.

Pour in enough white wine to cover the rice.

Keep stirring it at medium heat in an eight shaped movement and start to add the hot broth, one cup at a time. 

Once the rice gets "al dente" or is cooked, turn it off.

Add the raw mushrooms at the end to keep them crunchy and both kinds of cheese. Keep mixing and put the truffle oil. 

That’s all, enjoy!

For pairing, I recommend an oaky Chardonnay.