Do you want a new taste experience with risotto? A risotto can be good both as a side dish and as a dish in itself. Try with slightly different ingredients, risotto with brown cheese, and you have a completely new taste experience.
Remember risotto must be served freshly made! It is better that the guests wait for the risotto,
than that the risotto is waiting for the guests. It is better to have a risotto that is a little too loose, than one that is a little too dry. In this brown cheese risotto from The Brunost book they suggest both brown cheese and fresh cheese as a little twist.

Risotto with scampi and brown goat cheese
4 portions
5 dl risotto rice
1 large onion, finely chopped
2 tablespoons rapeseed oil
2 tablespoons of butter
3 dl white wine
about. 10-12 dl hot broth
200 g peas (frozen)
100 g fresh spinach
2 tablespoons rapeseed oil
1 lemon, zest and juice
4 tablespoons of butter
50 g fresh cheese
50 g goat cheese
salt and coarsely ground pepper
*
400 g scampi
2 tablespoons of oil
0.5 teaspoons of table salt
about. 2 tablespoons grated brown goat cheese
*
+ extra brown goat's cheese for topping

Approach:

Heat 2 tablespoons of oil and 2 tablespoons of butter in a large heavy-bottomed pan, over a medium heat.
Fry finely chopped onion until it becomes glossy.
Stir in the rice, until it becomes almost transparent. Then pour in the white wine and stir until it is absorbed.
Continue pouring for approx. 1 dl of the hot broth and stir until it is absorbed. Repeat until the broth is used up,or until you think it is thick enough, and that the rice is al dente (with a little core in the middle). Remember to stir continuously so it doesn't settle to the bottom.
It takes approx. 20 minutes, depending on the type of rice you use.
Feel free to read the package regarding the cooking time and amount of liquid, and adjust accordingly.
Grate the zest of the lemon and 50 g of goat's cheese while the rice is simmering.
When the risotto has absorbed the last broth and is soft and creamy, stir in the peas and spinach.
Let the risotto cook for a couple of minutes and take it off the heat before stirring add goat's cheese, fresh cheese, butter and lemon zest. Season to taste with lemon juice, salt and coarsely ground pepper.
Fry the scampi quickly in a little oil. Take it off the heat and sprinkle with salt and grated brown goat's cheese.
Since the scampi is hot, the goat cheese will melt.
Serve the risotto completely freshly made, with scampi and extra goat's cheese on top.