Fast Recipes

Stilton and ham risotto

Australian Gourmet Traveller fast Italian recipe for stilton and ham risotto

By Andy Harris
  • Serves 4
  • Print
Stilton and ham risotto


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


  • 1
    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.
  • 2
    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.
  • 3
    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.


Drink Suggestion: 2004 Terraces Estate Pinot Noir.