45 ml olive oil
1 onion, finely chopped
2 garlic cloves, chopped
250 ml arborio rice
100 ml white wine
500 ml chicken or vegetable stock
125 ml cream
150 g Klein River Gruberg, grated
salt and freshly ground black pepper
200 g cream cheese
100 g dukkah
Heat the olive oil in a medium-sized pot. Fry the onion and garlic for 3 minutes.
Add the rice and fry for another 2 minutes, then add the wine and let it simmer until reduced.
Add stock and bring to the boil. Lower the heat and let it simmer while stirring continuously, until the rice is cooked, about 20 – 25 minutes.
Add the cream and let it simmer for another 3 minutes.
Remove from heat and add the grated Klein River Gruberg. Stir until smooth.
Season well with salt and black pepper.
Roll the cream cheese into small balls and cover it in dukkah.
Dish the warm risotto, place cream cheese balls on top and enjoy while they melt into the risotto.