Mushroom And Blue Cheese Risotto With Thyme
Mushroom And Blue Cheese Risotto With Thyme Method Heat 50g of Lurpak® butter in a frying pan and cook the mushrooms over a medium heat until all the liquid
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Cooking tools:
- Skillet
- Saucepan
- Stove
- Ladle
- Wooden spoon
- Kitchen scale
- Chef's knife
- Cutting board
- Pepper mill
- Citrus press
- Serving bowl
Ingredients
- 150 g Lurpak® Soft Light Slightly Salted, room temperature
- 250 g mixed mushrooms, sliced
- 1 large shallot, finely chopped
- 2 garlic cloves, peeled and crushed
- 2 sprigs thyme, leaves removed
- 350 g risotto rice
- 1½ l vegetable stock
- 50 g parmesan cheese, grated
- 100 g gorgonzola cheese
- 20 g flat-leaf parsley, roughly chopped
- Juice of ½ lemons
- black pepper
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