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Stilton and ham risotto

You'll need

  • 1.25 litres
  • chicken stock
  • 180 gm
  • Stilton, crumbled
  • 80 gm
  • unsalted butter
  • 1
  • small onion, finely chopped
  • 300 gm (1½ cups)
  • arborio rice
  • 60 gm
  • ham, thinly sliced
  • To serve:
  • green salad

Method

  • 01
  • Heat ½ cup chicken stock and Stilton in a small saucepan over medium heat, stirring, until cheese is just melted. Place remaining stock in a saucepan and bring to a simmer.
  • 02
  • Heat half the butter in a heavy-based saucepan, add onion and cook over medium heat for 5-7 minutes or until soft, then add rice and stir for another 5 minutes. Gradually add half the simmering stock and stir over low heat until liquid is absorbed, then add remaining stock, ½ cup at a time, stirring continuously, allowing each addition to be absorbed before adding the next.
  • 03
  • When rice is al dente, stir in remaining butter, Stilton mixture and ham, then season to taste with sea salt and freshly ground black pepper and serve immediately, with a green salad passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2004 Terraces Estate Pinot Noir.

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