1/2 Photos of "beat the Blues" Blue Cheese Risotto
Risotto is THE ultimate comfort food, it's like being hugged by your dinner. You can make do with a spoon and don't even need to bother with proper grown-up cutlery. A bowl of this can (almost) make everything better again when your down.
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Units: US | Metric
- 2 ounces butter
- 1 tablespoon olive oil
- 12 ounces leeks, trimmed
- 2 garlic cloves, crushed
- 6 ounces smoked bacon or 6 ounces pancetta, fat removed and diced
- 12 ounces arborio rice
- 100 ml dry white wine
- 1 1/2 liters chicken stock or 1 1/2 liters vegetable stock
- 2 teaspoons fresh sage, chopped
- 1 lemon, juice and zest of
- 6 ounces blue cheese (see instructions)
- 4 tablespoons parmesan cheese, freshly grated
- fresh ground black pepper
- 1NB: 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.
- 2Bring stock up to a simmer.
- 3Halve 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.
- 4Melt 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.
- 5Add bacon to pan and cook for about 5 minutes.
- 6Stir 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.
- 7Add the wine to the pan, turning up the heat to bubble most of it away.
- 8Add 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.
- 9Keep 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.
- 10Turn off the heat.
- 11Stir in the lemon juice, zest, remaining butter, parmesan and blue cheese.
- 12Leave the risotto for another 2 minutes until rich, creamy and luscious. Season to taste with black pepper and salt if needed.
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Nutritional Facts for "beat the Blues" Blue Cheese Risotto
Serving Size: 1 (696 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1053.1
- Calories from Fat 464
- Total Fat 51.6 g
- Saturated Fat 23.7 g
- Cholesterol 124.9 mg
- Sodium 2297.2 mg
- Total Carbohydrate 96.9 g
- Dietary Fiber 4.1 g
- Sugars 10.1 g
- Protein 43.4 g