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AGED MIMOLETTE CHEESE AND CUMIN RICE PUDDING
Louise Denisot

Serves 4

ingredients

100 g risotto rice
25 cl milk
1 tablespoon mascarpone
5 cl water
1 teaspoon cumin seeds
80 g aged Mimolette cheese
A few sprigs chervil
Freshly ground pepper

method

Heat a large pan of water and boil the rice for 2 min.
Drain and rinse in cold water to stop the cooking.
Put the milk, water and cumin in a pan and bring to the boil. Add the rice and a little salt and pepper.
Leave to cook on a very gentle heat for 15-20 min, stirring often. Remove from the heat when the milk has absorbed and the rice is tender.
Grate 60 g of cheese and add to the rice, along with the mascarpone. Stir vigorously. Put the rice in small glasses, sprinkle with chervil and the remaining cheese in shavings or roughly cut pieces.
Add pepper.
You can also add thin slices of Parma ham, dried in the oven at 180 °C then broken into small pieces.