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Mushroom & Stilton Risotto

⏰
time 30mins
🍽
serves 4
🏅
difficulty Medium

The perfect autumnal / wintery meal, this mushroom & stilton risotto has quickly become one of our favourite things to make. It's super savoury, seasonal, and just really nice. You dont have to be a blue cheese lover to enjoy this, so give it a go. Also the perfect way to use up all that post christmas stilton you'll likely have lying about next month.

Tips

  • We use Arborio rice, it's a shorter grain and it goes nice and creamy.
  • It's important to only add the cheese a few minutes before serving, if you add it too early, the fat may start to seep out and the risotto will split. That's also just a handy tip when adding anything oily or fatty to a risotto.
  • Risotto requires *a lot* of stirring, adding stock one ladle at a time, and keeping it moving. If you just dump the stock and stir a little it won't be as creamy.
  • Marmite is totally optional if you're someone who claims to hate it, but maybe give it a go anyway, it just adds some extra savouriness.

    • 🛒Ingredients

  • Rice 240g per person
  • 7 portobello mushrooms
  • 1 onion - finely diced
  • Chicken stock / 2 litre
  • Parsley bunch - finely diced
  • Butter
  • 75g Blue cheese
  • White wine
  • 1 lemon
  • 1 tsp Marmite

    • 📖Method

  • Slice mushrooms into medium / thin strips, and add to a hot dry pan, keeping a handful aside to top the dish later.
  • Allow mushrooms to cook down for 2 / 3 minutes then sprinkle with salt.
  • Cook for a further 5 minutes then add a chunk of butter, and the finely chopped parsley
  • Remove from the heat and pop on a plate to let them cool.
  • On a medium heat, soften onions in butter, for around 10 minutes.
  • Increase the heat slightly and add your rice
  • Stir well so the rice is fully coated in the butter and mushrooms, cook for a further 2 -3 minutes
  • Add a large splash white wine and once absorbed begin adding your stock (hot), 1 ladle at a time, stirring frequently throughout.
  • Keep going until your rice is almost cooked.
  • Add marmite and stir through.
  • Then roughly chop your mushrooms and add to the rice, stirring well.
  • Crumble in stilton, and add a few small chunks of butter and a squeeze of lemon juice.
  • Add a lid to the pan and remove from the heat.
  • Take your reserved mushrooms from before and cook in a dry hot pan, until they have a little colour, add a small amount of butter towards the end.
  • You’re ready to serve! If the risotto looks like it needs a little loosening, add a bit more stock at this point and mix through.
  • Top with your sliced mushrooms and parsley.

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