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Preparation |
/ 25 min |
- Preparation In a skillet, heat olive oil, add rice and briefly fry while stirring constantly until the rice is translucent.
- Add wine and simmer until the rice is soft, all the while adding stock.
- Then add crumbled Bovizola and finely grated Varaždinec and Ovidur, season with salt and pepper, add butter and parshey.
- Stir thoroughly, bring it to the boil and serve.
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Serving suggestion |
Before serving, stir in three tablespoons of olive oli, which will make the risotto glossy and smooth.
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Chef's tip |
| Add a splash of brandy or cognac when the risotto is complete giving it a specific aroma. |
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Ingredients |
/ serves 4 |
| 300 g |
rice |
| 100 g |
Vindija Bovizola |
| 70 g |
Vindija's sheep milk Ovidur cheese |
| 70 g |
Vindija's Varaždinec cheese |
| 1,5 dl |
dry white wine |
| 80 g |
`z bregov butter |
| 1 tbsp |
freshly chopped parsley |
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vegetable stock (around 1l)
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salt, freshly ground white pepper
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olive oil
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