A creamy white risotto, finished with home smoked mozzarella cheese.
For the risotto:
Peel and finely dice the shallots and garlic. Grate the parmesan and dice the butter. Bring the stock to the boil.
Pour two tablespoons of olive oil into a wide saucepan and add 20 grams of butter. Be careful not to let the butter burn.
Add the shallots and cook gently until softened and translucent. Add the garlic and cook for a further minute.
Turn the heat up to medium and add the rice, stir this well to coat the rice with the oil and butter. Pour in the wine and let this reduce by two thirds.
Start to add the stock to the rice a ladle at a time, stirring constantly. Cook the rice on a medium heat for approximately 18 minutes or until tender but still firm ('al dente'). Add the peas and creme fraiche, slice the mint and add to the pan. Allow to rest for a couple of minutes before mixing in the remaining butter and parmesan. Check the seasoning and adjust if necessary by adding a little salt and pepper.
Place wood chips in the bottom of your smoker or a heavy bottomed pan. Put bocconcini in the upper compartment or on a foil tray with holes poked through.
Ignite the wood chips with a blow torch until cinder then cover with cheese and then a lid.
Leave to stand for about 5 min.
Top the risotto with 3 balls of cheese and some pea shoots.
«Home made, make-shift smokers are easy to make and quite a bit of fun to play with.»