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Sage and Blue Risotto
7 cups 1.75 L low sodium chicken stock
1 tbsp 15 mL olive oil
1 tbsp 15 mL butter
½ cup 125 mL leeks, (white and light green parts only), finely diced
3 slices pancetta, finely diced
½ cup 125 mL shitake mushrooms, cleaned and finely diced
2 cups 500 mL arborio rice
2 cloves garlic, minced
1/4 cup 50 mL white wine
3/4 cup 175 mL Rosenborg Castello® Crumbled Blue Cheese
2 tsp 10 mL fresh sage, sliced
1 tsp 5 mL freshly grated lemon zest (optional)
1 tbsp 15 mL Tre Stelle ® Grana Padano Parmesan Cheese, grated
white pepper to taste
Pour chicken stock into a saucepan and bring to a low simmer; do not boil. In a large saucepan over medium heat, add the butter and olive oil. Add leeks and cook for approximately 10 minutes until soft. Add the pancetta and mushrooms and cook until lightly browned. Add rice and garlic and cook for a until rice is coated with the butter and oil and begins to go translucent.
Add the wine to the rice and cook until it evaporates. Add a ladleful of hot stock to the mixture. Continue adding more stock each time that most of the liquid has been absorbed. Do this for approximately 20 minutes until the risotto is creamy but grains remain intact. (Depending on how much liquid the rice takes, you may not have to use all 7 cups of chicken stock) Add the fresh sage and Blue Cheese; add the lemon zest and Parmesan cheese if desired. Season with white pepper and gently stir until cheese begins to melt.
Makes 4 servings.