Ingredients

  • 100g Gouda
  • 200g Arborio rice
  • ½ medium sized onion, chopped
  • 4 cloves garlic, minced
  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • 175mL dry white wine
  • 500mL-750mL vegetable stock
  • 6-10 sage leaves, chopped
  • Salt & Pepper

Directions

  1. Set up cold smoker adaptor and ensure cabinet temperature remains below 100°F
  2. 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!)
  3. Heat the vegetable stock in a small pot and keep warm
  4. In a shallow and wide pan/pot, heat olive oil
  5. Add onion and garlic and sauté on medium heat until translucent, stirring constantly (from this point on you should be stirring constantly)
  6. Add rice to pan, until rice also becomes slightly translucent in appearance
  7. Pour in wine and allow to evaporate
  8. Lower heat and add ladlefuls of stock until the rice is fully cooked, tender and creamy
  9. Finish risotto by stirring in butter and grated smoked gouda
  10. Stir in sage leaves and season with salt & pepper to taste

Recipe by: Lena Clayton