Beet Risotto With Homemade Farmer'S Cheese

1. 1

   For the cheese, bring the milk, cream and 1 tsp of salt to a boil in a high-sided pan. Take the pot from the stove and stir in the vinegar. Add 2 cloves of chopped garlic, the parsley, and 5-6 ice cubes and leave the mixture to cool for 5-10 mins. Pour the mixture into cheesecloth and let it drain by squeezing it firmly. Reserve the liquid. Wrap the cheese in a second, damp piece of cheesecloth, squeeze it firmly, and tie up the top tightly with kitchen twine. Place the cheese in a sieve and weigh it down with a 3 lb weight and leave it for about 3 hours. Unwrap the finished cheese, keep the squeezed-out liquid and refrigerate.

2. 2

   Heat the oil in a saucepan and saute the onion and garlic for 2-3 mins. Add the rice and cook until it becomes translucent. Add the beets and 3/4 cup cheese liquid and stir until it evaporates. Gradually pour in the vegetable stock, while stirring, and cook until the rice has absorbed all the liquid, then season to taste.

3. 3

   Break the cheese into pieces and serve the risotto garnished with it.

* Per serving · 4 servings · Values may vary.