MUSHROOM AND BLUE CHEESE RISOTTO WITH THYME
45 mins cooking time
MUSHROOM AND BLUE CHEESE RISOTTO WITH THYME
Method
1
Heat 50g of Lurpak® butter in a frying pan and cook the mushrooms over a medium heat until all the liquid has evaporated and the mushrooms are golden.
2
In a deep sided frying pan, add 50g of butter and add the shallots, garlic and thyme. Cook over a low heat for 5 minutes, stirring continuously. Add the rice and cook for 2 minutes stirring continuously. Add the wine and cook, still stirring, until the wine has completely absorbed.
3
Meanwhile, in a separate pan, heat the stock until boiling and turn down to a simmer. Gradually add the hot stock a ladleful at a time to the rice, stirring continuously until the stock has absorbed after each addition. After 15 minutes, slow down each addition until the rice is still al dente to the bite and creamy in texture. Beat in the remaining butter with the Parmesan and leave the risotto to sit with the lid on for one minute -the Mantecatura, as the Italians call it.
4
Beat in the remaining butter and the Parmesan and leave the risotto to sit with the lid on for one minute -the Mantecatura, as the Italians call it.
5
Fold in the Gorgonzola and sautéed mushrooms and sprinkle over the flat leaf parsley. Squeeze over the lemon and season with black pepper. Serve immediately.
