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Mushroom & Blue Cheese Risotto

(Sorry, couldn’t resist an opportunity for a gratuitous cheese shot)

This is a very basic mushroom risotto recipe that lets the ingredients do the talking.  I discovered that by the addition of a little blue cheese just before serving the dish is elevated from humble to glorious. The cheese doesn’t dominate the dish at all and adds a delicious depth to the subtle mushroom flavour. Now I know some of you may be slightly wary/downright terrified of the blue and I must admit I find some of them a bit too challenging myself (Stilton, I’m looking at you), but the milder, ‘sweeter’ ones are firmly on my favourites list and I urge you to give it a go in this risotto, even if it’s not your thing.



80g Unsalted butter

1 Medium onion, finely sliced

250 Swiss Brown mushrooms, sliced

1 tablespoon Dried Porcini mushrooms

2 cups Arborio or Carnaroli rice

1/2 cup Dry white wine

5 cups of Stock (chicken or vegetable)

50g Blue cheese (I use a sweeter Gorgonzola Dolce or King Island’s Roaring Forties Blue)

Salt & Pepper

Steep the dried porcinis in a little boiling water for 10 minutes. Keep the water to add to the stock.

Heat the stock in saucepan. Add the water from the porcini mushrooms.

Heat half the butter in a pan and saute the onion. Add the mushrooms.

When they are slightly browned, add the rice and toss to coat with buttery mixture. When the rice is starting to become translucent (about 2-3 minutes) add the wine and stir continuously until it evaporates.

Add a half a cup of the stock and stir until it has been absorbed. Continue adding the stock a little at a time, stirring constantly. After about 20 minutes, taste the rice for texture and seasoning. It should be al dente: tender, but not mushy.

When you’re happy with the rice, turn off the heat and add the remaining butter and the blue cheese and stir through. 

Season to taste.

Cover it for few minutes before serving . This lets the flavours develop.

You can of course sprinkle it with some grated Parmigiano Reggiano, but I find this is gilding the lily.

A glass of that wine you opened wouldn’t go astray.