Goat’s cheddar risotto


For 4
Difficulty: Medium
Time required: 1 h 20 min

Chef Matias Nurminen from Restaurant Ludu gave a delicious risotto recipe for the Kolatun Juustola Waldemar goat’s cheddar.

Beetroot compote
250 g beetroot
50 g onion
100 g preserving sugar
½ dl white wine
1 tbsp. vinegar
½ tbsp. fine-chopped thyme

Roasted seeds
pumpkin seeds
sunflower seeds

100 g chopped onion
500 g risotto rice
5 dl white wine
5 dl vegetable broth
3 dl milk
2 dl cream
300 g grated Kolattu Waldemar goat’s cheddar
grated Parmesan
2 tbsp. lemon juice

Kolattu Waldemar goat’s cheddar
fresh chervil

Peel and grate the beetroots. Chop the onion and thyme. Add the ingredients to a pot and allow to simmer approximately one hour until the beetroots are soft. Add a little salt and allow to cool.

Roast the seeds at a low heat on a dry frying pan until crisp and brown.

Sweat the onions and rice in a small amount of rapeseed oil. Add the white wine and allow to boil for a moment. Add the vegetable broth. Cook the rice halfway, and add the mixed milk and cream little by little. Cook the risotto to the desired softness. Finally, add a little butter, the grated Kolattu Waldemar goat’s cheddar, the grated Parmesan, and lemon juice. Mix until the cheeses melt, but do not heat.

Place the risotto on a plate. Spread crumbles of the Kolattu Waldemar goat’s cheddar on top of the risotto. Add compote to a few places on the dish. Finally, spread roasted seeds on the dish and garnish with fresh chervil buds.

See other recipes created for Kolatun Juustola:

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