Risotto of cheese of sheep

Today's recipe is to seize all the products of your home, because when you just finish a creamy cheese, there are remains in the bottom and sides of the crust, and we can finish them with this rich and original way! 

Ingredients for 2 servings:
- 6.4 oz of arborio rice
- 1 onion
- 3 tablespoons of Sheep Cheese 
- Thyme
- Parsley
- Sweet paprika 
- Salt
- Pepper
- Oil
- 1 stock cube of chicken broth
- Water


Recipe:
- If you start the cheese, you should cut the top and empty it taking care not to break the shell with a spoon.
- In a saucepan over low heat warm a quarter cup of water and 3 tablespoons of the cheese for disposing and stay liquid.
- Peel the onion and cut into squares.
- In a skillet with a little olive oil, fry the onion until soft.
- Add the rice and stir for a few minutes.
- Sprinkle a little thyme and parsley.
- Pour the liquid cheese and a little more water (pour half a cup more water once covered rice).
- Add a little salt, pepper, paprika and the undone stock cube and stir again.
- Add a splash of water as it is consumed the broth until the rice is just right and see the texture is creamy.
- Place the rice in the shell of the sheep cheese and sprinkle a little parsley and paprika.

Bon appetit!