Creamy Harrogate Blue & Mushroom Risotto - Primepak Foods

Ingredients

• 100g Harrogate Blue cubed
• Large knob of butter
• 2 tbsp olive oil
• 250g mixed chestnut and button mushrooms, sliced
• 3 shallots, finely diced
• 1 large garlic clove, finely diced
• 350g risotto rice
• 200ml white wine
• 800ml vegetable stock, hot
• 150ml double cream
• Small bunch of parsley, finely chopped
• Salt and cracked black pepper for seasoning