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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


  • 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

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2004 Terraces Estate Pinot Noir.

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