Anolon Academy

Whey Risotto

By Chef Ryan Flaherty

Whey : 

  • 2 litres milk  
  • 200 ml cream  
  • 1 lemon zest 
  • 1 garlic 
  • 1 bay leave 
  • 1 sprig thyme 
  • Salt and pepper to taste  
  • peppercorns
  •  250 ml white wine vinegar 

Heat milk and all the ingredients for the whey, except the vinegar to 92C, stirring constantly. Add vinegar and just stir once with a wooden spoon then leave covered in cling film to rest overnight 

Risotto : 

  • 200gms risotto rice 
  • 200ml white wine  
  • 2 shallots 
  • 1 clove garlic 
  • 2 sprigs thyme 
  • 80 grams pecorino 
  • 100 grams butter 
  • 100 grams marscapone 
  • 1.5 litres whey  

Sweat shallots, thyme and garlic on low for 2-3 minutes then turn to medium flame, add rice stir for another one minute. Then add white wine and cook until all has evaporated. Next add your whey and slowly cook till 4/5ths cooked, 10-13 minutes. Next remove from heat and add butter, pecorino, marscapone and season to taste… don’t be shy.

TIP: a great little trick is drying out olives and then using a microplane to shave them over the risotto before serving.

Serves 4-6