Flammkuchen with jalapeño cheese, red onion and pancetta
Lunch or dinner · No meat/no fish · Cooks in 45 minutes · Serves 4
- 1250-1500 ml chicken stock
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 sticks of celery in small cubes
- 300 g risotto
- 200 ml dry white wine
- 1 bunch of green asparagus, cut into 1 cm bits
- 200 g defrosted peas
- 200 g of Montana Intenso Cheese
- 3 tablespoons butter
- 1 bunch basil, leaves picked
Cheese: Montana Intenso
You will also need:
a box grater and a casserole pan
- Bring the stock to a boil. Heat the oil in a pan with a heavy base. Fry the onion and celery for 5 minutes without colouring them. Add the rice and fry for 2 minutes. Douse with the wine. When the wine has cooked into the rice, gently ladle in the boiling stock. Add a pinch of salt. Keep stirring the risotto with a wooden spoon while adding the stock – keep the rice simmering.
- Throw in the asparagus and peas after 10 minutes. After 20 minutes, check if the rice is cooked: take a grain between your thumb and index finger and press it until it’s flat. When you see three little dots of rice it’s almost done.
- Grate 5 tablespoons of Montana intenso Cheese, season the rice with salt and freshly ground pepper. Stir in the butter. Turn off the heat and leave the risotto to rest for 5 minutes.
- Serve the risotto in deep plates. Scatter with basil leaves. Put the cheese on the table and grate a little extra cheese on top.
Variation:
Tastes just as great with grated Hommage Old Cheese.
