Set up cold smoker adaptor and ensure cabinet temperature remains below 100°F

Smoke Gouda for 1-2 hours, depending on the degree of smokiness you’re going for (smoke more than you need for this recipe, you’ll want to nibble on it while you cook!)

Heat the vegetable stock in a small pot and keep warm

In a shallow and wide pan/pot, heat olive oil

Add onion and garlic and sauté on medium heat until translucent, stirring constantly (from this point on you should be stirring constantly)

Add rice to pan, until rice also becomes slightly translucent in appearance

Pour in wine and allow to evaporate

Lower heat and add ladlefuls of stock until the rice is fully cooked, tender and creamy

Finish risotto by stirring in butter and grated smoked Gouda

Stir in sage leaves and season with salt & pepper to taste

Recipe by: Lena Clayton