Sorry, your browser does not support Java

Recipe 6

Blue Vein Cheese and Leek Risotto

Ingredients

1 Tbsp Girgar Unsalted Butter

1 Tbsp Extra virgin olive oil

100g Onion

100g Leek

500g Aborio rice

1 red capsicum

1 litre Chicken stock

50g Allowrie Blue Vein Wedge

100mL White wine

50ml Cream

30g Perfect Grated Parmesan
Cheese

Preheat oven to 200 deg C

Finely dice the onion

Slice the leek into a fine julienne and wash thoroughly

Blanch the leek

Place the capsicum on a tray into a 200 deg C oven and bake intil the skin plisters.

Peel and deseed the capsicum and slice into julienne

Warm the butter and olive oil over a moderate heat in a large sauce pan

Add the onion and cook until soft and transparent

Add the rice and stir until it has absorbed the juices

Add the white wine and reduce. Stir continuously from now on until the rice is finished.

Add the stock one ladle at a time (slowly)

Continue to add the stock slowly until the rice has absorbed all the liquid or until al dente.

Just as the risotto is ready stir in the blue vein cheese and the blanched leeks

Finish with the cream and parmesan cheese

Season to taste

Garnish with roasted capsicum as the flavours enhance each other

Serves 4-6

The picture shows the risotto garnished with roasted capsicum and a sprinkle of pepper around the plate.

wpe1.jpg (9106 bytes)