Creamy Harrogate Blue & Mushroom Risotto

SERVES 4 PREP 10 MINS COOK 25 MINS

INGREDIENTS

• 100g Harrogate Blue cubed
• Large knob of butter
• 2 tbsp olive oil
• 250g mixed chestnut and button mushrooms, sliced
• 3 shallots, finely diced
• 1 large garlic clove, finely diced
• 350g risotto rice
• 200ml white wine
• 800ml vegetable stock, hot
• 150ml double cream
• Small bunch of parsley, finely chopped
• Salt and cracked black pepper for seasoning

METHOD

• Heat the butter and 1 tbsp of the oil in a pan, add the mushrooms and
pan-fry until golden, remove and set aside.
• Add the remaining oil to the pan and soften the shallots and garlic
over a low heat for 5 minutes.
• Stir in the rice and toast for a couple of minutes until opaque, then
add the wine and sizzle until absorbed.
• Gradually add the hot stock to the pan, a ladleful at a time, wait
ing until each ladleful has been absorbed by the rice before adding
another.
• After 20 minutes or so the rice should be cooked to al dente.
• Remove from the heat, stir through the cream and season well with
salt and cracked black pepper.
• Fold through the mushrooms, Harrogate Blue cheese and parsley,
then divide among plates and serve.

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SHEPHERDSPURSE.CO.UK

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