Tre Stelle® Parmesan Blue Risotto
A gorgeous cheesy risotto makes a superb vegetarian main coarse.
Prep Time:25 minutes Ready In:
1 hour or less Serves:
Makes 4 servings
Ingredients:
5 cups | 40 oz chicken or vegetable stock 2 tbsp | 30 mL olive oil ¼ cup | 50 mL shallots, finely chopped 1 ½ cups | 375 mL Arborio rice ½ cup | 125 mL dry white wine 1/3 cup | 75 mL Tre Stelle® grated Parmesan Cheese 1 package | 125g Castello® Extra Creamy Blue ½ cup | 125 mL mixed fresh herbs | basil, parsley, oregano
Instructions:
In a medium saucepan bring stock to boil; reduce to low and keep on burner while making risotto. In a medium saucepan add olive oil and shallots, cook on medium heat stirring frequently until shallots are transparent – approximately 8 minutes. Add the rice, stir and cook for approximately 2 minutes. Add the wine and continue to cook until wine is absorbed. Add the hot chicken stock in ¾ cup intervals, stirring frequently until liquid is absorbed. Continue cooking and stirring until rice is tender – approximately 15-20 minutes, or until rice is ‘el dente’. Add the parmesan, bellablu and fresh herbs, stir and serve.
