Mushroom and Harrogate Blue Cheese Risotto – Shepherds Purse Cheeses
Delicious blue cheese and risotto recipe. Easy recipe for a blue cheese lover.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.shepherdspurse.co.uk.
Cooking tools:
- Pan
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring spoon
- Measuring cup
- Ladle
- Wooden spoon
- Stove
- Plate
Ingredients
- Large knob of butter
- 2 tbsp olive oil
- 250g mixed chestnut and button mushrooms, sliced
- 3 shallots, finely diced
- 1 fat garlic clove, finely diced
- 350g risotto rice
- 200ml white wine
- 800ml vegetable stock, hot
- 150ml double cream
- 100g Harrogate Blue cubed
- Small handful fresh parsley leaves, roughly chopped
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