Blue Cheese Risotto with Merlot

Instructions

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.