Stilton and ham risotto
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Serves
4
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1.25 litres
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chicken stock
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180 gm
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Stilton, crumbled
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80 gm
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unsalted butter
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1
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small onion, finely chopped
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300 gm (1½ cups)
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arborio rice
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60 gm
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ham, thinly sliced
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To serve:
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green salad
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1
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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.
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2
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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.
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3
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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.
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Drink Suggestion 2004 Terraces Estate Pinot Noir.
RECIPE Andy Harris
PHOTOGRAPHY William Meppem
STYLING Andy Harris