Blue Cheese Risotto with Merlot

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Blue Cheese Risotto with Merlot

Last night was the 86th Academy Awards show, and the first time Spane had watched it with me. We had seen several of the nominated movies, and he’s old enough now, at 10, to appreciate and understand the ceremony. Of course, he had a lot of questions, like “When is dinner!?”

I wanted to make sometime special for the Oscars, even though our Oscar party was just the two of us. I thought I had white wine, but at the last minute realized I only had red, and I didn’t want to miss any of the red carpet show before the awards. Red wine is strong, so it needs strong flavors to go with it. Instead of vegetable or chicken broth, I used beef broth, and blue cheese goes great with beef, and has a good strong flavor. I added cherry tomatoes to give the dish some color.

Recipe: Blue Cheese Risotto with Merlot

Summary: A bold, creamy alternative to traditional risotto


  • 1/2 cup mushrooms, sliced
  • 1 tablespoon unsalted butter
  • 1/2 onion, chopped finely
  • 1 teaspoon Shallots in Oil
  • 1 cup Arborio rice
  • 1/2 cup Merlot or other dry red
  • 3 teaspoons beef base
  • 3 cups HOT water
  • 2 tablespoons heavy cream
  • 2 tablespoons Parmesan, grated
  • 2 tablespoons good blue cheese
  • 8 cherry tomatoes, halved


  1. Put the butter in a wide sauce pan. Let it melt, then add the onions, mushrooms and shallots in oil. Sauté until the mushrooms have slightly browned and the onions get translucent.
  2. Meanwhile, in a separate pot, put the beef base and hot water. Put on a low heat, and add a ladle to the pot. You will be needing this when making the risotto.
  3. Add the rice, and swirl it about so it get thoroughly coated. Sauté it for about three minutes, then reduce the temperature to low.
  4. Add the wine, being careful not to splash – it’s red after all.
  5. Keep on stirring, and you will notice that the rice has begun to puff up a little, and the wine has turned cloudy. That means that the rice has begun to absorb some of the wine and is doing nicely. Continue to stir until almost all the wine is absorbed.
  6. Add a ladle of the beef broth, and stir occasionally until the liquid is almost absorbed. If you have to go watch the Awards show for a minute or so, then add two ladles instead of one.
  7. Keep doing this until the rice has absorbed as much liquid as it can. You can tell when the rice has really puffed up, and is tender when a grain is eaten. You may not use all the liquid, depending on how dry the rice was.
  8. Add the cream and stir in completely.
  9. Add the Parmesan and stir in completely.
  10. Break up the blue cheese in your hand and add it to the rice, stirring it in. If little pieces of cheese are visible, that’s okay.
  11. Finally, add the cherry tomatoes, cover and turn off the heat. Let sit for two or three minutes, or while you are plating the rest of your meal.

Quick notes

When you buy blue cheese, buy a wedge. The pre-crumbled cheese is remnants, dried out, and just not good on any plate.


You could make this a whole meal by adding cooked beef and other vegetables. Enjoy!

Preparation time: 5 minute(s)

Cooking time: 25 minute(s)

Diet tags: Gluten free

Number of servings (yield): 4

Culinary tradition: Italian

Calories: 270

Fat: 5g

Protein: 8g

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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5 Responses to Blue Cheese Risotto with Merlot

  1. Allie S. says:

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  2. Ruth Cello says:

    Excellent taste! I made this because a friend of mine saw it on Pinterest, and it was delicious! Like you said, it’s not the prettiest Risotto in the world, but it sure is yummy. Thanks!

  3. Peter Shepton says:

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