Date: 27 Nov 2014 Author: Jacqui Categories: Christmas, Food, International Cuisine, Main Dishes, Risottos, Starters & Soups 0


This is not really a Christmas Recipe, however it would make a lovely starter for a Christmas lunch or dinner.  An innovative way of serving risotto.

Tomino is an Italian cow’s milk cheese of the bloomy-rind variety, similar to Brie and Camembert. However this cheese is strictly for cooking. They are small and round and are usually pan fried so the cheese would become nice and molten. This cheese also comes wrapped in Prosciutto Crudo slices. Despite the similar composition and appearance to Brie and Camembert, this cheese is slightly greasy and a little nutty in taste.

In this recipe, I am using the plain Tomino, i.e with no prosciutto.

The risotto is made in the same way like the Milanese, but apart from Parmesan, the chopped hollowed-out Tomino is added to it as well.


(Serves 4)

  • 4 Tomino Cheese (plain)
  • 1 white onion, chopped
  • Olive oil
  • 300g arborio rice
  • 2 garlic cloves, minced
  • 1lt gluten free vegetable stock
  • 1/2 cup white wine
  • 2 sachets of Saffron
  • 1/2 cup grated Parmesan cheese
  • Chopped Tomino cheese
  • Butter
  • Salt & Pepper
  • Pesto


Start by preparing the Cheeses. Using a sharp knife, cut all around the top of the cheese, and with a spoon, gently hollow out some of the cheese, leaving a border.  Do the same with the other three. Chop the hollowed out cheese and put aside.

Bring the gluten free stock to a boil and then lower the heat to a simmer.

Sauté the onion in a little olive until translucent. Add the rice, stirring until it is covered with the oil. Add the wine which will be absorbed almost immediately. Stir in the minced garlic and add a ladle of stock. As soon as the stock looks almost absorbed, add another ladle and stir.  Add the saffron powder, stirring it in the rice. Continue adding a ladle at a time till the rice is nearly al dente.

Do not let the rice dry out.  It should start to look creamy. Add the parmesan cheese, the chopped Tomino and a knob of butter. Stir well until combined. Cover and leave for a few minutes to rest.

In the meantime, take a teaspoon of pesto, mix it with a tablespoon of olive oil and set aside.

Place one Tomino on each serving plate and fill it with the hot risotto. The heat from the risotto will cook and melt the shell from the inside.
Do the same with the other three, garnish with a piece of red pepper and sage leaves, drizzle with the basil pesto oil and serve.

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