Recipes
40
Blue Cheese Risotto (Niva, Gorgonzola)
Serves 4
This blue cheese risotto is a delicious and elegant dish, perfect for a special dinner.
30 dkg MÁNYA Arborio rice
1 l vegetable or chicken stock
1.5 dl dry white wine
15 dkg leek, finely diced
1 bunch parsley
3 fresh sage leaves, finely chopped
150 g blue cheese cut into cubes (e.g., Niva, Gorgonzola)
50 g freshly grated Parmesan
2–5 tablespoons butter
1 dl olive oil
Salt
Freshly ground black pepper to taste
Fresh chives for garnish
1 l vegetable or chicken stock
1.5 dl dry white wine
15 dkg leek, finely diced
1 bunch parsley
3 fresh sage leaves, finely chopped
150 g blue cheese cut into cubes (e.g., Niva, Gorgonzola)
50 g freshly grated Parmesan
2–5 tablespoons butter
1 dl olive oil
Salt
Freshly ground black pepper to taste
Fresh chives for garnish
Preparation:
- Heat the stock in a pot and keep it warm.
- In a large saucepan, heat the olive oil, add the onion, and sauté for 2–3 minutes.
- Add the MÁNYA Arborio rice and stir for 1–2 minutes until the grains are lightly toasted and coated in oil.
- Pour in the white wine and cook until some of it evaporates.
- Gradually add the stock one ladle at a time, stirring until most of it is absorbed. Add the parsley and sage. Continue adding stock until the rice becomes creamy and cooks to al dente (about 18–20 minutes).
- When the rice is nearly done, add the blue cheese. Stir until fully melted and creamy.
- Remove from heat, add the butter and grated Parmesan. Stir until creamy. Season with salt and pepper.
- Serve immediately and garnish with fresh chives.