Smoked Gouda & Sage Risotto
Ingredients
100 g Gouda
200 g Arborio rice
½ medium sized onion, chopped
4 cloves garlic, minced
1 tbsp olive oil
2 tbsp butter
175 ml dry white wine
500 ml-750 ml vegetable stock
6-10 sage leaves, chopped
Salt & Pepper
Preparation
Set up cold smoker adaptor and ensure cabinet temperature remains below 100°F
Smoke Gouda for 1-2 hours, depending on the degree of smokiness you’re going for (smoke more than you need for this recipe, you’ll want to nibble on it while you cook!)
Heat the vegetable stock in a small pot and keep warm
In a shallow and wide pan/pot, heat olive oil
Add onion and garlic and sauté on medium heat until translucent, stirring constantly (from this point on you should be stirring constantly)
Add rice to pan, until rice also becomes slightly translucent in appearance
Pour in wine and allow to evaporate
Lower heat and add ladlefuls of stock until the rice is fully cooked, tender and creamy
Finish risotto by stirring in butter and grated smoked Gouda
Stir in sage leaves and season with salt & pepper to taste
Recipe by: Lena Clayton
Hunter's
Blend
Infused rosemary, thyme, and black pepper with our maple wood bisquette pair with game meat, poultry, fish, lamb, beef, and vegetables.
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