1 cup risotto rice, 1 pint vegetable stock, 1 lime, 1 avocado, 1 leek, 1/2 cup tequila, 30g cheddar, butter. dried chilli flakes to garnish
Serves: 2 Preparation: 45 minutes
All risottos (no matter what the ingredients) can be made in 3 simple stages. The first is called tostatura - coating the rice in fat, the second involves cooking off some alcohol and the third involves releasing the starch from the rice one ladle of stock at a time. This risotto is one of my favourite new summer recipes. The sharp tang of lime and tequila, the creamy texture of melting cheddar in combination with soft avocado... it's scrumptious and so different.
1) Zest the lime and cut in half. Squeeze the juice and stir into the tequila.
2) Slice the avocado in half and use a tablespoon to scoop it from the shell. If the avocado is ripe enough the stone will pop out with a spoon but another good method is to prick it with a knife and pull it out. Slice the avocado into chunks, and cut the cheddar into chunks roughly the same size.
3) Slice the leek and sautee the discs in a little butter until soft strands remain. Add the risotto rice and stir until the rice becomes transparent, revealing a white dot in the centre and pour in the tequila and lime juice. Once the alcohol cooks off, add the first ladle of stock, the lime zest and stir through.
4) Continue adding the stock to the risotto, one ladle at a time, adding the avocado with the second to last ladle of stock.
5) When the rice has fluffed up and has become soft, stir through the chunks of cheddar, sprinkle with the chilli flakes and serve. Remember, risotto should be soupy, not solid.