Red onion and blue cheese risotto

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Red onion and blue cheese risotto
Red onion and blue cheese risotto
Servings:Serves 4
Calories per serving:675
Ready in:50 minutes
Prep. time:15 minutes
Cook time:35 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:24th October 2012
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Another recipe from British Onions.


Ingredients

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Method

  1. Melt the butter and 1 tablespoon of the oil in a large saucepan, add the onions and garlic and fry gently for 2-3 minutes until just beginning to soften then stir in the rice.
  2. Strip the leaves from rosemary stems and add to the pan with the wine, a ladleful of the hot stock and some salt and pepper.
  3. Simmer, stirring from time until the rice has absorbed the stock, continue adding ladlefuls of stock as needed until the rice is soft and creamy and all, or almost all of the stock has been added. This will take about 25 minutes.
  4. Heat the remaining oil in a large frying pan, add the parma ham and fry for 2 minutes or until just crispy.
  5. Take out of the pan with a slotted spoon and cut into thick strips on a chopping board.
  6. Stir half the cheese into the risotto, spoon into shallow soup bowls and sprinkle with the remaining cheese and parma ham.
  7. Garnish with small sprigs of extra rosemary and serve at once.

Chef's notes

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This recipe originated from the recipe section of British Onions

Many thanks to British Onions for kindly giving Cookipedia permission to use the recipes from their website.