Roquefort risotto

Name: Roquefort risotto
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2
Cuisine: En
Ingredients: 3/4 cup round risotto rice; 1 shallot; 1/4 cup white wine (optional); 4 oz Roquefort cheese; 2.5 cups water; 1 stock cube; olive oil

Main Dish

Easy

45 min

544 Kcal

Add extra flavor to your risotto by adding Roquefort cheese! This easy-to-make recipe brings out the flavors of this much-loved cheese. Follow the step-by-step instructions for this vegetarian dish with our detailed, illustrated instructions ;-)

Ingredients

3/4 cup round risotto rice
1 shallot
1/4 cup white wine (optional)
4 oz Roquefort cheese
2.5 cups water
1 stock cube
olive oil

Preparation

Preparation5 min

Cook time40 min

Bring the water to the boil with the stock cube.
In another saucepan, heat the olive oil. Add the chopped shallot and rice, and sauté for a few minutes.
Add the white wine and stir. Cook for 1 minute, until the rice has absorbed the wine. Stir, then add a little stock. Stir again, and cook over medium heat until the rice has absorbed all the water.
Add a little more stock and, after stirring, let it cook again. Continue until you have used all the stock.
When a little stock remains unabsorbed, add the Roquefort, cut into pieces, and stir well.
Leave to cook for 5 minutes, stirring occasionally, until the rice has absorbed almost all the liquid and the Roquefort has melted.
There you have it—your Roquefort risotto is ready!

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FAQ ❓

How can you make a creamy Roquefort risotto?

To make a creamy risotto, it is essential to add the stock gradually and stir the rice well as it cooks. This allows the rice to release its starch, creating a smooth, creamy texture.

Can you replace Roquefort with another cheese?

Yes, you can replace Roquefort with other blue cheeses, such as Bleu d'Auvergne or Gorgonzola, but this will slightly change the flavor of the dish.

What type of rice is best for risotto?

Round-grain rice for risotto, such as Arborio or Carnaroli, is ideal because it releases starch as it cooks, giving risotto its creamy texture.

Can you make this risotto ahead of time?

It is best to make risotto just before serving, as it can become too thick as it cools. If you need to make it ahead, reheat it with a little stock to restore its creamy texture.