Venetian Prosecco and Snapper Risotto - Chef Recipe by Nino Zoccali
Risotto can be made with any number of white-fleshed fish, but in Venice it’s commonly made with red...
2 Tbs butter
1 cup cottage cheese
2 cups milk
1 tsp dry mustard
1/2 tsp salt
1/4 tsp ground black pepper
900g extra sharp cheddar cheese, grated
225g elbow pasta
Heat oven to 190 C and grease a 22cm round baking dish with 1 teaspoon butter.
In a blender, puree cottage cheese, mustard, cayenne, salt and pepper together. Reserve 1/4 cup grated cheese for topping before combining the remainder with pureed mixture, milk and uncooked pasta.
Pour into pan, cover with foil and bake for half an hour.
Uncover pan, stir gently and sprinkle with remaining cheese and tsp butter. Bake uncovered for a further 30 minutes until browned.