Creamy RISOTTO with sheep's cheese

Prepare a litre of steaming chicken stock

Rinse the rice very well under running water

Peel and finely chop the shallot

Heat a few tablespoons of extra-virgin olive oil in a saucepan suitable for cooking risotto (or a frying pan with high sides) and fry the shallot, taking care not to burn it

Add the rice to the shallot, stir very well and toast it

Deglaze with the white wine, stir well and wait until it has evaporated

Pour in a couple ladlefuls of chicken stock, stir and lower the heat a little. When you see that the stock is almost absorbed, pour in more. Stir very often

When the risotto is still ‘al dente’, add 100 grams of sheep cheese and stir well to dissolve it

Then add the butter and sbrinz, stir well, take the risotto off the heat, put the lid on and let it stir for a couple of minutes. If it is too dry, add a little broth.

Stir the risotto again before placing it on serving plates

Garnish with the crumbled amaretti biscuits, the selection of 5 peppers, a drizzle of chestnut honey and a piece of sheep's cheese on which you can place sprigs of fresh thyme to add a touch of colour to the dish

A RECIPE BY MICHELLE UFFER, @michelleuffer