I love a good risotto. In this one, the earthy mushroom flavour is a perfect foil for the tangy saltiness of the blue cheese. The addition of cream tempers the blue cheese down to make it milder and easier to enjoy. I served this alongside a beautiful marinated chicken schnitzel! I hope that you enjoy

Ingredients

1.5 cups arborio rice
1-2 tbsp olive oil
dollop of butter
200 g button mushrooms, sliced
1 small onion, finely diced
2 tsp garlic cloves, minced
3/4 cup white wine
4 cups vegetable stock, warmed in a jug in the microwave
150ml double cream
50 g mild blue cheese
Small handful fresh parsley leaves, finely chopped

Method

1. Heat the butter and 1 tbsp of the oil in a pan, add the mushrooms, season with salt and freshly ground black pepper and pan-fry until golden brown, set aside,
2. Add the remaining oil to the pan and soften the onions and garlic over a low heat for 5 minutes. Stir in the rice and toast for a couple of minutes until opaque, then add the wine and allow to absorb,
3. Gradually pour hot stock to the pan, about half a cupful at a time, waiting until it has been absorbed by the rice before adding another. When you see the texture of the rice change, test to see if it is cooked to your liking.
4. Remove from the heat, stir through the cream and season well with salt and ground black pepper. Fold through the mushrooms, blue cheese and parsley, then divide among plates and serve.

   Happy cooking 🙂