Ingredients
-
2
-
1
-
12
-
2
-
6
-
12
-
100
-
1 1/2
-
2
-
1
-
-
-
-
-
Directions
“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., Very hearty and full of flavour! Just as risotto should be!, Here’s a great idea! Add a few walnuts in with the cheeses – delicious – and if you want to add a small handful of parmesan and parsley over the top to serve this risotto it is exquisite! Try it and see! Di Radhead
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Steps
|
1
Done
|
Nb: 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. |
|
2
Done
|
Bring Stock Up to a Simmer. |
|
3
Done
|
Halve 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. |
|
4
Done
|
Melt 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. |
|
5
Done
|
Add Bacon to Pan and Cook For About 5 Minutes. |
|
6
Done
|
Stir 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. |
|
7
Done
|
Add the Wine to the Pan, Turning Up the Heat to Bubble Most of It Away. |
|
8
Done
|
Add 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. |
|
9
Done
|
Keep 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. |
|
10
Done
|
Turn Off the Heat. |
