A recipe that combines the best of the land with the natural creaminess of carolino rice and the authentic flavour of our Cordovil Extra Virgin Olive Oil.
Ingredients
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1L vegetable broth
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25g basil
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25g parsley
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15g tarragon (optional)
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2 thinly sliced leeks
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50g butter
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1 tablespoon of Esporão Extra Virgin Olive Oil
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250g Carolino rice
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10g chives
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1 small bunch of parsley
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1 small bunch of dill
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100ml white wine
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200g sheep's or goat's curd cheese
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2 tablespoons crème fraîche
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2 tablespoons of Esporão Cordovil extra virgin olive oil
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1 lemon zest
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Directions
Heat the stock with the stalks of all the aromatic herbs in a small pan. Bring to the boil for 10 minutes, turn off the heat and cover to infuse.
Using a blender or a mixing bowl, blend the ricotta cheese with the crème fraîche, Esporão Cordovil olive oil and lemon zest until smooth. Store the mixture in the fridge.
In a large saucepan, sauté the leek in half the butter and olive oil for about 10 minutes over a low heat, without allowing it to colour. With the heat turned up, add the rice and cook until the grain starts to turn translucent. Drizzle the rice with the white wine and allow the alcohol to evaporate, then add the hot stock, one ladle at a time, waiting until the previous one has been completely absorbed. Remove the stalks from the herbs as you add the stock.
When all the stock has been used and the rice is creamy and soft, add the remaining butter, which is mixed with the chopped chives.
Finish with finely chopped herb leaves over the rice, spoonfuls of the cream cheese and a generous drizzle of Esporão Cordovil Extra Virgin Olive Oil.
