Beat The Blues Blue Cheese Risotto Recipes

"BEAT THE BLUES" BLUE CHEESE RISOTTO

Steps:

• NB: I like to use a fairly strong flavoured, but creamy blue cheese, like Gorgonzola, but Stilton is also nice. Stock-wise, you may need a little more or less than in the ingredients list.
• Bring stock up to a simmer.
• Halve the leeks and remove any gritty bits from inside the rings. Cut the leek into fine strips rather than semi-circles, of approx 1-2 inches in length.
• Melt half the butter with the olive oil and cook the leeks for approx 10 minutes over a low-medium heat until soft and tinged with brown.
• Add bacon to pan and cook for about 5 minutes.
• Stir in garlic and rice, cook for a further minute or two, stirring the rice until it's coated in the butter and oil and starts to go slightly translucent.
• Add the wine to the pan, turning up the heat to bubble most of it away.
• Add a ladleful of hot stock to the leek and rice mixture at a time, stirring more or less constantly. Add more stock each time that most of the liquid has been absorbed. Add the fresh sage.
• Keep doing this for approximately 15 - 25 minutes, until the risotto is creamy, but the rice grains still have a slight bite. You'll need to start testing the rice after about 15 minutes, but it may take a little longer.
• Turn off the heat.
• Stir in the lemon juice, zest, remaining butter, parmesan and blue cheese.
• Leave the risotto for another 2 minutes until rich, creamy and luscious. Season to taste with black pepper and salt if needed.

LEEK AND BLUE CHEESE RISOTTO

Steps:

• Trim the leeks and slice into rings. Wash well.
• Heat the oil in a frying pan with a lid. Fry the leeks for 2 minutes and add the rice. Stir until grains are coated.
• Bring the stock to the boil and add to the rice and return to the boil. Cover and simmer for 15 minutes without stirring making sure the rice is tender.
• Remove from heat and stir in cheese. Season if desired and serve.

PUMPKIN AND BLUE CHEESE RISOTTO

Steps:

• Pre-heat oven to 200 deg Celsius. When hot put pumpkin on a lined tray, coat with spray oil and place in oven to roast.
• Put stock into a jug and microwave on high for 4-5 minutes, until hot. (Keep stock hot by zapping as required.).
• In a medium pan place butter and oil over medium heat. Add onion and cook, stirring occasionally, unit soft and translucent. Add garlic and cook for a further minute.
• Add rice and cook, stirring for 2 minutes and rice is thoroughly coated in butter/oil.
• Add rosemary and wine and stir continuously until wine is absorbed.
• Add hot stock, stirring continuously, in 2/3 cup quantities. Ensure stock has been absorbed before adding the next lot of stock.
• *Keep and eye on the pumpkin and when it has been cooking for about 25-30 minutes remove from oven*
• When you add your last quantity of stock, also add 1/2 of the roasted pumpkin.
• When all the liquid has been absorbed and rice is creamy, but still has a little 'bite' in it, remove pan from heat. Add the remaining pumpkin.
• Stir in the butter then add 30g of the blue cheese. Stir. Season to taste.
• Serve immediately topped with the last 20g of cheese, crumbled, and the walnuts.