recipes
Deep fried goats` cheese on a pancetta and pomegranate risotto
Serves: 2
Ingredients
For the risotto
- 1 cup arborio rice
- 100g pancetta
- 25g salted butter
- 1 tsp chopped rosemary
- 1/2 cup white wine
- 1 1/2 cup chicken stock
- 3 tbsp pomegranate
- 1 tbsp mascarpone
- 1 red onion
- 2 cloves garlic
For the goats` cheese
- 1 peppered goat cheese (Benna)
- 1 white goat cheese (Benna)
- 150g breadcrumbs
- 2 eggs
- 50g flour
- 2 tbsp sesame seeds
Method
On very low heat sauté the chopped onion, garlic, rosemary and pancetta without coloring. Add the rice and stir well for 2 min, pour in wine bring to the boil than pour in the stock and simmer until all liquid is absorbed. Now toss in the pomegranate and mascarpone and remove from heat. Whisk the eggs and flour into a batter mix and season with salt and pepper. Cut both goat cheese in quarters and dip first in the batter mix than in the breadcrumbs and seeds. Deep fry at 180`c until lightly browned, do not overheat since the cheese may pop out of the breading.
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