Blue Cheese Risotto
Please use fresh blue cheese, not the pre-crumbled.
Calories per serving:
Ingredients
- 1 onion, chopped
- 1 garlic clove, minced
- ½ cup mushrooms sliced
1 teaspoon Shallots in Oil- 1 teaspoon unsalted butter
- 1 glass dry red wine
- 1 ½ cups Arborio rice, not plain - must be Arborio
- 3 teaspoons *beef base *
- 4 cups water **
- a ladle
- 3 to 4 *Blue cheese
Instructions
- 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.
Notes
You don't have to use beef base and water. You can, of course, use beef broth or beef consume for this if you have them available.
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