Best 3 Beat The Blues Blue Cheese Risotto Recipes

Indulge in the delectable and comforting world of blue cheese risotto, a culinary masterpiece that tantalizes taste buds and captivates the senses. Originating from the vibrant region of Lombardy, Italy, this classic dish has garnered international acclaim for its creamy texture, bold flavors, and versatility. Prepared with Arborio rice, a short-grain variety renowned for its ability to absorb and retain flavors, blue cheese risotto embodies the perfect harmony between richness and elegance. Embark on a culinary journey as we explore three distinct yet equally enticing variations of this timeless recipe. The first recipe stays true to tradition, showcasing the classic combination of blue cheese, butter, and white wine. The second rendition adds a touch of sophistication with the inclusion of roasted pears, lending a subtle sweetness and a delightful textural contrast. Last but not least, the third recipe introduces a burst of vibrant color and flavor with the addition of beetroot purée, transforming the dish into a visually stunning and tastefully unique experience. Prepare to be captivated by the symphony of flavors and textures that await you in these blue cheese risotto recipes, each offering a unique interpretation of this beloved Italian classic.

Here are our top 3 tried and tested recipes!

CREAMY BLUE CHEESE RISOTTO

Creamy Blue Cheese Risotto image

Take just 35 minutes and serve a blue cheese risotto to your family tonight. Flecked with prosciutto, peas, mushrooms and onions, Creamy Blue Cheese Risotto is a traditional Italian rice dish. Our blue cheese risotto is also flavored with garlic and Parmesan for a great Mediterranean flavor.

Provided by My Food and Family

Categories Grains

Number Of Ingredients 11

Ingredients

1/4 lb. thinly sliced prosciutto, cut into strips
4 tsp. olive oil, divided
2 cups sliced mushrooms
1 medium onion, finely chopped
3 cloves garlic, minced
1 pkg. (12 oz.) Arborio rice, uncooked (about 1-3/4 cups)
3 cups chicken broth, divided
1 cup frozen peas, thawed
1/2 cup POLLY-O Shredded Parmesan Cheese
1/4 cup ATHENOS Blue Cheese
1/4 cup chopped fresh parsley

Steps:

Cook and stir prosciutto in 1 tsp. of the oil in large skillet on medium heat until crispy. Remove prosciutto from skillet with slotted spoon; set aside. Add mushrooms, onions, garlic, rice and remaining 3 tsp. oil to skillet; stir until rice is evenly coated with oil. Cook until onions are tender, stirring occasionally.
Add 1 cup of the broth, cooking and stirring constantly until broth is absorbed. Repeat with remaining broth, adding broth 1 cup at a time and cooking until rice is tender but firm.
Stir in peas, Parmesan cheese and blue cheese; cook until cheeses are completely melted, stirring frequently. Spoon onto serving platter. Top with the prosciutto; sprinkle with parsley.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

LEEK AND BLUE CHEESE RISOTTO

Leek and Blue Cheese Risotto image

I love risotto but I hate having to stand stirring all the time, this can be left to it's own devices.

Provided by PinkCherryBlossom

Categories Short Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 large leeks
3 tablespoons olive oil
300 g risotto rice
1 liter hot vegetable stock
175 vegetarian blue cheese, crumbled (vegetarian stilton cheese)

Steps:

Trim the leeks and slice into rings. Wash well.
Heat the oil in a frying pan with a lid. Fry the leeks for 2 minutes and add the rice. Stir until grains are coated.
Bring the stock to the boil and add to the rice and return to the boil. Cover and simmer for 15 minutes without stirring making sure the rice is tender.
Remove from heat and stir in cheese. Season if desired and serve.

Nutrition Facts : Calories 214.2, Fat 10.4, SaturatedFat 1.4, Sodium 9.1, Carbohydrate 27.8, Fiber 0.8, Sugar 1.7, Protein 2.4

"BEAT THE BLUES" BLUE CHEESE RISOTTO

Risotto is THE ultimate comfort food, it's like being hugged by your dinner. You can make do with a spoon and don't even need to bother with proper grown-up cutlery. A bowl of this can (almost) make everything better again when your down.

Provided by SugaredAlmond

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 ounces butter
1 tablespoon olive oil
12 ounces leeks, trimmed
2 garlic cloves, crushed
6 ounces smoked bacon or 6 ounces pancetta, fat removed and diced
12 ounces arborio rice
100 ml dry white wine
1 1/2 liters chicken stock or 1 1/2 liters vegetable stock
2 teaspoons fresh sage, chopped
1 lemon, juice and zest of
6 ounces blue cheese (see instructions)
4 tablespoons parmesan cheese, freshly grated
fresh ground black pepper

Steps:

NB: I like to use a fairly strong flavoured, but creamy blue cheese, like Gorgonzola, but Stilton is also nice. Stock-wise, you may need a little more or less than in the ingredients list.
Bring stock up to a simmer.
Halve the leeks and remove any gritty bits from inside the rings. Cut the leek into fine strips rather than semi-circles, of approx 1-2 inches in length.
Melt half the butter with the olive oil and cook the leeks for approx 10 minutes over a low-medium heat until soft and tinged with brown.
Add bacon to pan and cook for about 5 minutes.
Stir in garlic and rice, cook for a further minute or two, stirring the rice until it's coated in the butter and oil and starts to go slightly translucent.
Add the wine to the pan, turning up the heat to bubble most of it away.
Add a ladleful of hot stock to the leek and rice mixture at a time, stirring more or less constantly. Add more stock each time that most of the liquid has been absorbed. Add the fresh sage.
Keep doing this for approximately 15 - 25 minutes, until the risotto is creamy, but the rice grains still have a slight bite. You'll need to start testing the rice after about 15 minutes, but it may take a little longer.
Turn off the heat.
Stir in the lemon juice, zest, remaining butter, parmesan and blue cheese.
Leave the risotto for another 2 minutes until rich, creamy and luscious. Season to taste with black pepper and salt if needed.

Nutrition Facts : Calories 1053.2, Fat 51.6, SaturatedFat 23.8, Cholesterol 125, Sodium 2297.2, Carbohydrate 97, Fiber 4.1, Sugar 10.1, Protein 43.5

Tips:

Use high-quality ingredients: The better the ingredients, the better the risotto will be. Use a good quality blue cheese, such as Gorgonzola or Stilton, and a flavorful vegetable stock or broth.
Cook the rice slowly and patiently: Risotto takes time to cook, so don't rush it. Cook the rice slowly over low heat, stirring constantly, until it is creamy and tender.
Add the wine and stock in small increments: Don't add all of the wine and stock at once. Add it in small increments, allowing the rice to absorb the liquid before adding more.
Stir constantly: Stirring the risotto constantly will help to prevent it from sticking to the pot and will also help to create a creamy texture.
Don't overcook the rice: Risotto should be cooked until it is creamy and tender, but it should still have a slight bite to it. Don't overcook it, or it will become mushy.

Conclusion:

Blue cheese risotto is a delicious and versatile dish that can be served as a main course or a side dish. It is perfect for a special occasion or a weeknight meal. With its creamy texture, rich flavor, and bold blue cheese flavor, this risotto is sure to please everyone at the table. So next time you're looking for a new and exciting recipe to try, give blue cheese risotto a try. You won't be disappointed!