Monday, 27 September 2010

Marinated Steak & Blue Cheese Risotto

I remember the first time I served risotto at home it had such a good reception, and I was asked "Can you make any flavour risotto?". My reply was "Depends on what you want". "Blue cheese" was the unanimous answer - so with a little playing around I came up with this recipe from scratch. It's perfect, and filling, if served with my marinated steaks, and a glass of red wine.

Top tip: Any blue cheese can be used, but I think the best results are with Roquefort.

Serves 4


Risotto Rice - 3 cups
Shallots - 3 large
Baby Button Mushrooms - 1/2 punnet
Brandy - 100 mls
Chicken Stock - 1 litre
Garlic - 2 cloves
Flat Leaf Parsley - 1 handful
Blue Cheese - 100g
Olive Oil - 1 tbsp

1. Peel and chop the shallots. Sauté in the olive oil until softened.

2. Chop the mushrooms, and add to the pan with the crushed garlic. Cook for a further minute.

3. Add the risotto rice, and stir fry for one minute.

4. Ensuring the pan is not too hot, add the brandy. Allow the mixture to reduce.

5. Bit by bit add the chicken stock, until the risotto rice is just cooked through. (This is a very slow process of watching the stock reduce, and then adding more to create the correct consistency in the rice. If you run out of stock, and the required consistency hasn't quite been reached keep adding boiled water).

6. Crumble over the blue cheese, and stir in. Finely chop the parsley and mix in.

Serve hot with my marinated steaks, or on it's own for a great winter warmer!

This is also the base for my Blue Cheese Arancinis.


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