Blue cheese and mushroom risotto

• porsi: Serves 4

Bahan-bahan

Knob of butter

2 tbsp olive oil

250g chestnut mushrooms, sliced

3 shallots, finely chopped

1 garlic clove, crushed

320g Arborio rice

200ml white wine

1L hot vegetable stock

40g cold butter, cut into cubes

80g Gorgonzola or other soft blue cheese, cubed

Salt and black pepper

Small handful of fresh parsley, chopped

Petunjuk

1 Melt the butter with half of the oil in a large pan over a medium heat. Cook the mushrooms for 3-4 minutes until golde remove to a bowl and set aside.

2 Add the remaining oil to the pan and cook the shallots over a low heat for five minutes. Add the garlic and cook for one minute.

3 Add the rice and toast, stirring, for 2-3 minutes until opaque. Add the wine and cook, stirring, until it has been absorbed

4 Gradually add the hot stock to the pan, a ladleful at a time, and wait until each ladleful has been absorbed by the rice before adding another. Keep stirring and adding the stock for about 20 minutes until the rice is cooked to al dente.

5 Remove the risotto from the heat. Add the cold butter cubes and blue cheese and beat in with a wooden spoon until completely melted into the rice. Season well with salt and pepper.

6 Fold through the mushrooms and parsley. Divide among plates and serve.