Roquefort risotto - the iconic italian rice dish with blue cheese

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

• 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 let cook again after stirring. Continue until you run out of broth.
• When some of the stock has not been absorbed, add the chopped Roquefort cheese and mix well.
  
• Leave to cook for 5 minutes, stirring occasionally, until the rice has absorbed almost all the liquid and the Roquefort has melted.
• And now your Roquefort risotto is ready!
  

Cookware

Questions

Photos of members who cooked this recipe