ROSU CREMOSU KIN ABBATHU
From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey
Rosu Cremosu kin Abbathu
Risotto with goat cheese and abbamele
4 cups vegetable stock
4 tablespoons (½ stick) unsalted butter
1 shallot, minced
2 cups Sardinian Roma rice
½ cup sparkling white wine
½ cup creamy goat cheese
½ cup heavy cream
4 tablespoons abbamele
½ cup grated young Pecorino Sardo cheese (or other young pecorino cheese)
1 bunch chives, finely chopped
In a medium saucepan over high heat, bring the vegetable stock to a boil. Reduce heat
to low, keeping stock hot.
In a thick-bottomed saucepan (copper is best), heat butter over medium-high heat. Add
shallots and cook until translucent. Add the rice, stirring continuously with a wooden
spoon for 2 to 3 minutes. Add the sparkling white wine, stirring until liquid is absorbed.
Gradually ladle in the vegetable stock and season to taste, stirring continuously with the
wooden spoon, making sure rice does not stick to the bottom of the pan. Add more
stock as it is absorbed for 12 minutes.
Stir in goat cheese and heavy cream until well incorporated. Add 2 tablespoons of
abbamele and stir continuously for 3 to 5 minutes until rice is creamy and al dente.
Remove from heat and stir in the pecorino and the chives. Drizzle with the remaining 2
tablespoons of abbamele before serving.
GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~ www.gourmetsardinia.com
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~ www.arcodoro.com