for 4 people

Risotto

1 tbsp	olive oil
1	red onion, finely chopped
1	garlic clove, squeezed
300 g	risotto rice
4 sprig	thyme
1	bay leaf
2 dl	red port
2 dl	red wine
8 dl	water, hot
50 g	grated Parmesan
1 tbsp	butter
1 ¼ tsp	salt

Feta

50 g	panko breadcrumbs or regular breadcrumbs
4 sprig	thyme, leaves torn off
1 tbsp	white flour
1	egg, beaten
200 g	feta, cut into approx. 2 cm cubes
2 tbsp	olive oil
½ tsp	pink peppercorn, crushed

How it's done

Risotto

Heat the oil in a wide pan. Add the onion and garlic, sauté for approx. 2 mins. Add the rice, thyme and bay leaf, sauté while stirring until the rice is translucent. Pour in the red wine and half of the port, reduce by simmering. Gradually add the water to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is al dente. Add the remaining port, cheese and butter, mix, season.

Feta

Mix the panko breadcrumbs and thyme on a plate. Empty the flour into a shallow dish and the egg into a bowl. Toss the feta in the flour and shake off the excess. First dip the feta in the egg, then in the breadcrumbs, pressing firmly on the crumb coating. Heat the oil in a non-stick frying pan. Fry the feta for approx. 8 mins. until golden brown, turning occasionally. Remove from the pan, spread over the risotto, sprinkle with the pepper.

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