INGREDIENTS:

320 g risotto rice
vegetable stock
100 g taleggio cheese
50 g cashews
butter
Parmigiano Reggiano cheese
Dried pulled horsemeat

METHOD:

Toast the rice and start to add the hot stock at little at a time, adding more stock as it is absorbed. Add the taleggio cheese cut into pieces, take off the heat and beat in the Parmigiano.
Plate up and garnish with the toasted cashews and pulled horsemeat.