Point Reyes Bleu Cheese Risotto Recipe
Make Point Reyes Bleu Cheese Risotto Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat. Keep it warm but not boiling.
- 2
- 3
Prepare the Cheese
Crumble the Point Reyes Bleu Cheese and grate the Parmesan cheese. Set aside.
Cooking
- 4
Sauté the Aromatics
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sauté until the onion is translucent, about 5 minutes.
- 5
Toast the Rice
Add the Arborio rice to the skillet and stir for about 2 minutes, allowing the rice to become slightly translucent.
- 6
Add the Broth Gradually
Begin adding the warm vegetable broth one ladle at a time. Stir frequently and allow the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 7
Incorporate the Cheeses
Once the rice is cooked, remove the skillet from heat. Stir in the crumbled Point Reyes Bleu Cheese, the grated Parmesan cheese, and the remaining tablespoon of butter. Mix until the cheeses melt into the risotto.
- 8
Season and Garnish
Add black pepper and salt to taste. Serve the risotto warm, garnished with freshly chopped parsley.
