Blue Cheese Risotto

Rosenborg blue cheese

Image via Heini's Cheese Chalet: artisanal cheeses produced in Ohio's Amish Country since 1935.

Seeing as I find cooking and sharing food a spiritual experience that affirms life, expresses love, and shares the riches that God (however you see the deity) has provided, I thought the occasional shared recipe would be appropriate for this blog space. Or maybe I just wanted to have somewhere to share popular recipes in a hurry. Either way, I’ve had a lot of requests for this one.

I made my blue cheese risotto a few weeks ago after purchasing some blue cheese and then finding out my husband has an aversion to blue cheese. I’m supposed to avoid eating cheese at all, so I was stuck with the problem of what to do with all this rice. I ended up giving it to my brother and his girlfriend . . . and they loved it. They asked for the recipe, which I passed on. A week or so later, a friend on Facebook was searching for creative things to do with blue cheese, and I mentioned this recipe. It is specifically for her that I’m making this posting.

So here’s the recipe for Blue Cheese Risotto:

Ingredients:

  • 3 tbsp butter
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 oz (55 g) rindless bacon or vegetarian bacon slices, diced
  • 1.5 cups (10 oz or 280 g) Arborio rice, uncooked
  • 5 cups (2 pints or 1.2 L) simmering vegetable or chicken stock
  • 4 oz (115 g) your favourite variety of blue cheese

Melt 2 tbsp of the butter with the oil in a deep pan over low heat. Stir in the onion and bacon and cook, stirring occasionally, for 5 minutes, or until the bacon is just starting to brown and the onion is soft. Add the rice and mix to coat in oil and butter. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.

Gradually add the hot stock, one ladle at a time. Stir constantly, and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy. Use salt and pepper to season to taste.

Remove the risotto from the heat an add the remaining butter. Mix well, then crumble in the blue cheese. Stir well until it melts. Season with plenty of pepper. Serves four people.

 

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Posted on June 3, 2011, in Spiritual Flavour and tagged , , , . Bookmark the permalink. Leave a comment.

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