This makes enough for three portions.
|Creamy Mushroom and Danish Blue Cheese Risotto|
- 250g arborio rice
- Handful spring onions
- 1 clove garlic
- 1 tablespoon extra virgin olive oil
- Carton of chestnut or field mushrooms, thoroughly washed 100g Danish Blue (I used the Lidl Milbona)
- Pinch salt
- Pinch black pepper
- Pinch dried thyme
- 1 litre chicken or vegetable stock
- 1 tablespoon crème fraiche
Firstly add a tablespoon of the olive oil to a non-stick pan and place on a medium heat.
In the meantime finely dice the onions and mince the garlic and add to the pan to sauté gently.
Wash and dry the mushrooms, and chop into small pieces, set aside for the moment.
Once the onion and garlic have softened add the arborio rice to the pan and quickly move around with a wooden spoon to ensure all the rice is in touch with the base and the oil. Allow to cook for five minutes, stirring every couple of minutes, and not allowing to burn.
Now add the mushrooms and allow to cook for a minute before adding a ladleful of the stock plus a pinch of salt and pepper.
Stir and allow the rice and mushrooms to absorb the stock fully, and keep stirring to prevent any sticking at the bottom. Continue by adding a ladleful more at a time and the same process of stirring etc. until the rice has puffed right up and absorbed most of the stock. Taste the rice to check if it has the consistency you prefer and once happy, allow all the stock to be absorbed then add the crème fraiche to thicken the risotto and add a delicious creaminess to the texture and flavour.