Rollright is a fabulous cheese made by David Jowett at Manor Farm, Chedworth, Gloucestershire, it is a soft, buttery, rind-washed cheese based on the French cheese Reblochon and is similarly held together with a spruce bark strip that gives it a pine tree flavour note. You can enjoy it with a slice of autumn apple or pear, or work with this creamy cheese in recipes.
We have plenty of sage in the courtyard that you can help yourself to if this recipe tempts you, as well as great quality risotto rice.
Rollright Cheese & Sage Risotto
- 150g Rollright
- 250g Arborio rice
- 8 sage leaves
- 2 shallots
- 3 tablespoons olive oil
- 1 glass dry white wine
- 1 litre of chicken stock
- Cut the Rollright cheese into strips.
- Set aside. Peel and chop the shallots. Sauté over medium heat in a large saucepan with some olive oil.
- When the shallots turn translucent (8-10mins), pour in the Arborio rice and mix well with a wooden spoon so that all the grains are coated with oil. Pour in the white wine and let it evaporate.
- In a separate pan, heat up the chicken stock.
- Add the sage leaves to the rice mix, and gradually pour in the hot stock, one ladleful at a time, stirring constantly.
- When the rice is cooked and there is still a little broth left over (about 1cm above the level of the rice), add the pieces of Rollright and let them melt, while continuing to stir.
- Add pepper and serve immediately, the risotto cannot wait, it must be served while still creamy.