Apple risotto with goat's cheese balls wrapped in bacon

Name: Apple risotto with goat's cheese balls wrapped in bacon
Prep time: 45 min
Cook time: 45 min
Ingredients: Ingredients for the cream cheese balls; 100 g goat's cheese bearing the South Tyrol mark of quality; 30 g hard cheese bearing the South Tyrol mark of quality; 4 slices of thinly sliced Speck Alto Adige PGI; 1 tbsp chopped chives; Salt & pepper; Ingredients for the risotto; 300 g Carnaroli rice; 50 g shallots; 2 tbsp cooking oil; 100 ml apple juice bearing the South Tyrol mark of quality; 1 l vegetable stock; 1 South Tyrolean Apple PGI (Granny Smith); 50 g goat's cheese bearing the South Tyrol mark of quality; 30 g butter bearing the South Tyrol mark of quality; Salt & pepper

Time to prepare: 45 min.

4 servings

A favourite South Tyrolean recipe from Ramona Putzer

Ingredients

4 servings

Ingredients for the cream cheese balls

100 g goat's cheese bearing the South Tyrol mark of quality
30 g hard cheese bearing the South Tyrol mark of quality
4 slices of thinly sliced Speck Alto Adige PGI
1 tbsp chopped chives
Salt & pepper

Ingredients for the risotto

300 g Carnaroli rice
50 g shallots
2 tbsp cooking oil
100 ml apple juice bearing the South Tyrol mark of quality
1 l vegetable stock
1 South Tyrolean Apple PGI (Granny Smith)
50 g goat's cheese bearing the South Tyrol mark of quality
30 g butter bearing the South Tyrol mark of quality
Salt & pepper

Preparation

Time to prepare: 45 min.

For the cream cheese balls, mix the soft goat's cheese and the grated hard cheese, season with salt and pepper, and cool the mixture for half an hour. Then form four small balls, turn them in the chives, and wrap them in a slice of Speck Alto Adige PGI.

Remove the seeds from the South Tyrolean Apple PGI, and cut it into small cubes.

Dice the shallots and braise them over a medium heat until translucent. Add the rice and also braise lightly, then deglaze with the apple juice and allow to reduce. Gradually pour in the hot vegetable stock and simmer for about 15 minutes.

Add the apple cubes and continue to simmer. As soon as the risotto has the desired bite, remove the pot from the heat and stir in the soft goat's cheese and the cold butter.

Sprinkle with dried cornflowers, garnish with a goat's cheese ball wrapped in bacon, and serve hot.