Recipe for: Risotto with smoked oscypek, grilled plums, and juniper sauce - photo 1
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Recipe for: Risotto with smoked oscypek, grilled plums, and juniper sauce

Spicy Pasta and Risotto Main Dishes 90 min Medium 20 views ~58.27 PLN - (0)
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Description

A warming risotto that combines mountain smoked oscypek cheese with summer grilled plums and an aromatic juniper sauce. The dish blends the creamy texture of risotto with the pleasant sweetness and tartness of the plums, along with the smoky accent of the cheese; the juniper sauce adds a slightly resinous, piney note that contrasts with the salty oscypek. Perfect as an exquisite main course for summer evenings by the grill, but also as a warming dinner on cooler days — serve immediately, garnished with fresh parsley or coarsely chopped nuts for crunch and flavor contrast.

Ingredients Used

Ingredients (16)

Servings:
4
  • Arborio rice 320 g
  • Vegetable broth 1200 ml
  • Butter 50 g
  • Rapeseed oil 15 g
  • Onion 1 pcs (~150 g)
  • Garlic 2 clove (~10 g)
  • Dry white wine 150 ml
  • 30% heavy cream 50 g
  • Oscypek 2 pcs (~200 g)
  • Plum 300 g
  • Lemon 0.6 pcs (~50 g)
  • 🌿 Spices
  • Jałowiec 2 g
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Parsley 1 bunch (~30 g)
  • Walnuts 50 g
💰 Estimated dish cost: ~58.27 PLN (14.57 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Juniper sauce

1

Prepare the juniper sauce: in a small saucepan, place 150 ml of white wine, 50 ml of vegetable broth, and crushed juniper berries. Crush the berries with the flat side of a knife or a pestle in a mortar to release the oils. Bring to a gentle boil over medium heat, then reduce the heat and simmer for 8-10 minutes, until the volume is reduced by about 1/3 and the liquid slightly thickens.

Ingredients: Vegetable broth, Jałowiec
Use a small saucepan with a capacity of about 1 liter. Juniper berries are best crushed in a mortar, but you can also use a pestle. If the sauce is too strong, add 1-2 tablespoons of broth.
2

Strain the sauce through a fine sieve, pressing with a spoon to separate the skins and berries. Pour 25 g of 30% heavy cream into the strained liquid and mix vigorously over low heat, heating for 1-2 minutes until the sauce is smooth. Season with salt and pepper to taste. Keep the sauce warm over very low heat.

Ingredients: 30% heavy cream, Salt, Black pepper
Use a fine sieve and a silicone spatula for straining. Do not cook the sauce for long after adding the cream to avoid curdling.

Risotto

3

Prepare the base: place a large pot with vegetable broth over low heat to keep it warm (not boiling). In a wide, heavy skillet (preferably 26-28 cm), heat 15 g of rapeseed oil over medium heat. Add finely chopped onion and sauté for 4-5 minutes, stirring with a wooden spoon, until the onion becomes translucent and soft, but not browned.

Ingredients: Vegetable broth, Rapeseed oil, Onion
Use a wide skillet with a thick bottom — it provides even cooking. A wooden spoon or silicone spatula helps control sticking. The onion should be soft and translucent.
4

Add 320 g of arborio rice to the pan with sautéed onion and stir for 1-2 minutes, until each grain is coated in fat and begins to become slightly translucent at the edges. This allows the starch to start releasing during cooking.

Ingredients: Arborio rice
Use a wooden spoon. Do not toast the rice for too long — 1-2 minutes is enough; the grains should retain a matte center, and the edges should be slightly glossy.
5

Pour in 150 ml of white wine and stir vigorously until the wine is almost completely reduced. Then, ladle hot broth over the rice (about 80-100 ml at a time): pour in one ladle, stir regularly (every 20-30 seconds) until the liquid is almost completely absorbed — then add the next portion. Repeat for about 18-20 minutes, until the rice is al dente (soft on the outside, slightly firm in the center).

Ingredients: Vegetable broth
Use a metal ladle and keep the broth hot. Stir vigorously, but not constantly — short, consistent movements every few seconds are enough to release the starch and achieve a creamy texture.
6

When the rice is almost ready (after about 18 minutes), add the pressed garlic and 25 g of butter and mix. Taste the rice: the center should be slightly firm. Season with salt and black pepper to taste. Add 25 g of heavy cream and stir briefly until the risotto becomes creamy.

Ingredients: Garlic, Butter, 30% heavy cream, Salt, Black pepper
Add salt gradually — the broth and oscypek are salty. If the risotto seems too thick, add 1-2 tablespoons of hot broth.

Grilling

7

Prepare the plums: cut 300 g of plums in half and remove the pits. Preheat the grill (or grill pan) to high heat. Brush the cut sides of the plums lightly with rapeseed oil and place them cut side down on the hot grill. Grill for 2-3 minutes until clear grill marks appear and the plum softens slightly, then turn and grill for another 1-2 minutes. The plums should be juicy with a slightly caramelized skin.

Ingredients: Plum, Rapeseed oil
If you are using a grill pan, heat it well over medium-high heat. Use tongs to turn the plums to avoid them falling apart while flipping.
8

Grill the oscypek: cut 200 g of oscypek into slices 1 cm thick. For a short moment (30-60 seconds on each side), grill the slices on a hot grill or in a dry grill pan until a golden-brown crust appears. Oscypek softens quickly and takes on a smoky aroma — be careful not to let it melt completely.

Ingredients: Oscypek
Use a metal spatula to flip the cheese. The pan should be very hot, and the grilling should be brief — oscypek tends to melt excessively.

Assembly and serving

9

On a plate, arrange a portion of risotto (about 200-220 g per person). On top, place 2-3 halves of grilled plum and 2 slices of grilled oscypek. Generously drizzle with juniper sauce (about 2 tablespoons per portion). Lightly squeeze the juice of half a lemon (about 0.5 piece) just before serving to enhance the flavors.

Ingredients: Plum, Oscypek, Lemon, Jałowiec
Use a spoon and a flat spatula to shape the risotto on the plate (a deep pasta dish works best). Drizzle with lemon very sparingly — it should add freshness, not dominate.

Decoration

10

For contrast, sprinkle the dish with finely chopped parsley and, if using, chopped walnuts (optional). Add a pinch of freshly ground black pepper on top and serve immediately — risotto is best hot and creamy.

Ingredients: Parsley, Black pepper
Additionally, you can add walnuts to enhance the flavor/texture. Use a chef's knife to chop the herbs and nuts evenly.

Fun Fact

💡

Oscypek is a traditional smoked sheep cheese from the Polish mountains (Podhale). The combination of smoky cheese with fruits (e.g., plums) is a classic technique contrasting salty and sweet flavors — in highlander cuisine, cheeses were often paired with seasonal fruits.

Best for

letnie grillowanie rozgrzewająca kolacja obiad dla gości

Tips

🍽️ Serving

Serve the risotto immediately after preparation, hot and creamy. For a 'wow' effect, you can place slices of oscypek directly on the hot risotto — it will slightly melt and create a delicious crust. Use wide, flat pasta plates to prevent the sauce and ingredients from spilling over.

🥡 Storage

Risotto is best consumed immediately; storage does not favor its consistency. If necessary, store in the refrigerator for up to 24 hours in an airtight container. When reheating, add 2-3 tablespoons of hot broth and heat over low heat, stirring to restore creaminess. Store the grilled oscypek and plums separately in the refrigerator and briefly heat in a pan before serving.

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