Risotto no forno, rábanos e rabáno picante, com creme de queijo fresco vaca e lascas de cecina

A traditionalist at heart, I have never favoured oven baked risotto,but then again it has certain advantages. This non-traditional risotto is cooked as if it were a gratin,finished in the oven,rather than on the stovetop.This makes it much easier to prepare ahead of time and then finish at the last minute in about ten to twelve minutes.This allows you to watch that instalment of your favourite TV show and still stay calm about getting supper to the table bang on time.
The recipe here, once again is adapted from my new inspiration "bread is gold,"It is crunchy on top and soft and creamy in the middle.It is served with a creamy turmeric and crescenza cheese sauce.Crescenza is similar to stracchino.They are both Italian, made with fresh cow's milk cheese.I sourced a Portuguese queijo fresco made with cows milk,but at a pinch you could substitute with mascarpone or ricotta.The original recipe was served up with bresaola that had been dehydrated in the oven  and then crushed into fragments,similar to bacon bits and sprinkled over the tops of the individual risottos.Given our location I thought it appropriate to put an Iberican spin on it and serve it with cecina chippings.
I found the recipe for the actual risotto a little bland so decided to give it a bit more oomph.My solution was to pepper the proceedings with two elements that I think partner beef perfectly,baby radishes and horseradish.So not much of the original core recipe left.I did say in my first post from this book that it was inspirational and having made a few of the recipes  I now think inspirational  is the way forward,unless you are feeding the homeless on a mass catering scale.
Oven baked risotto with fresh cows cheese cream and cecina chippings
makes 5 individual risottos
3 cups chicken stock
1 small leek
1 tablespoons of olive oil
2 tablespoons butter
180g / 6 oz
(Arbório or Carolino) risotto rice
1/2 cup dry white wine
3 Cups of hot radishes grated

1 dsp horseradisjh cream
1 cup of grated Parmesan cheese
Salt and freshly ground pepper

In a milk pan, heat the stock until it begins to boil.Keep it warm on a low heat. Remove the green part of the leek and cut in thin rounds,rinse in a colander under a tap of running hot water running your fingers through the leek turning the rounds over.this accentuates the flavour when you cook it.Shake dry.
In an
a heavy-bottomed, straight-sided skillet — something in the 10- to 12-inch range heat the olive oil together with half the butter.Add the leek and saute until transparent,
but without it turning golden.Add the rice and stir. Let it cook for3-4 minutes. Add the wine and stir again. Let it cook until it evaporates.
Introduce the stock little by little and cook,stirring constantly ,until creamy,about 12 minutes.Add the radishes,horseradish parmesan,butter salt and pepper and mix to combine.Remove from the heat.Transfer to 5  x  7 cm circumference by 4,5cm deep stainless steel cooking rings.Let cool completely until you are ready to put them in the oven.Carefully remove the rings and arrange the risotto  on a prepared baking tray lined with parchment paper brushed with oil.Bake until golden brown 10-12 minutes.

200g fresh cows cheese or other soft mild cheese
1 teaspoon ground turmeric
45ml whole milk
flor de sal and freshly ground black pepper
In a blender,combine the cheese ,milk and turmeric and process until smooth season to taste with salt and pepper 

75g  thinly sliced Cecina or other cured meat
Preheat the oven to 200F(100C) or as low as your oven can go.Line a baking sheet with parchment paper.Arrange the cecina on the baking sheet and let dry in the oven for 1 hour.Let cool for 15 minutes,Crush into small chippings.


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