I made this a few years ago and forgot about it. It languished in my recipe box for many years, until as I was going through it to see what I could remove, I came across it and thought I should try it again.
It’s delicious. But be warned – if you don’t like blue cheese, you won’t like this. If you don’t like red wine, you won’t like this either. This is not a traditional risotto, it is very assertive and needs to be served with well-marinated beef. I think broccoli goes very well with this and steams quite quickly while the roast rests. Serve with a nice red wine and Sour Cherry Jellies for dessert.
You all have to forgive my surfer platter. Under the roast, it says “Seas & Greetings” – I just couldn’t resist it for the holidays a few years ago, and it has served me well.
Blue Cheese Risotto with Roast Beef YouTube Video
Blue Cheese Risotto with Roast Beef
- 1 onion, chopped
- 1 garlic clove, minced
- 1/2 cup mushrooms sliced
- 1 teaspoon Shallots in Oil
- 1 teaspoon unsalted butter
- 1 glass dry red wine
- 1 1/2 cups Arborio rice (not plain - must be Arborio)
- 3 teaspoons beef base *
- 4 cups water **
- a ladle
- 3 to 4 chunks blue cheese
- Put the beef base and water together in a pan and set the pan on low heat. If you don't have beef base, you could use beef stock or broth. Leave your ladle in the pot as you will be using it to put broth in the rice.
- Put the butter and shallots in a saute pan and medium. Add the onions and mushrooms and saute until the onions are translucent.
- Add the rice, making sure that it gets completely coated with the oil and butter mixture.
- Add the wine and stir until most of the wine has been absorbed by the rice.
- Add a ladle full of the beef broth. Stir until most of the liquid has been absorbed, then add another ladle. Keep doing this until the rice has swelled and is soft when you bite into it.
- Finally, add the blue cheese to the rice mixture and let it melt through.
- Plate and serve.
- 1 2-3 pound roast of beef
- 1 tablespoon Montreal steak seasoning
- 3 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 1/4 cup heavy cream
- Get a large, sealable bag and put the seasonings, Worcestershire, and beef in. Seal the bag and remove as much air as possible. Refrigerate for at least two hours. Remove from the marinade and throw the bag and marinade away.
- Preheat your oven to 350F/177C. Preheat a cast iron skillet on high. When the skillet is almost smoking, put the olive oil in the pan and swirl it around to completely coat it. Next, put the beef in the pan. Sear on high for five minutes on each side, then put the pan in the oven.
- Roast for 15-18 minutes per pound until the meat is how you like it. I like mine rare, so it's 130F/54C for me. Remember that the meat will still be cooking when you take it out to rest. So if Rare is 135, take it out at 130.
- While the roast is resting, pour half the cream into the pan and whisk vigorously to get up all the great fond that accumulated. Add the remaining cream and stir to combine.
- Pour the sauce on the platter, and put the roast on the sauce. Garnish how you like it for presentation.