Yesterday I overdid my love for cheese. Seriously. The Roquefort I bought for the mushroom risotto was so good that I already pinched a lot while cooking and then I carried it to extremes by putting the whole 200g piece into the risotto. It was super tasty but afterwards we were so stuffed..

I love making risottos, because you can stand by the cooker, chat, add things and stir. Stir and wait, wait and stir. I prefer to use both (beef) stock and wine. I believe it tastes much better with a little bit of wine but that’s a matter of taste.

I took these beautiful mushrooms for the risotto and I didn’t want to cut them so small to make the risotto look like some mash, which – from my point of view – is very often the case. I took white mushrooms and oyster mushrooms as this was all the good looking mushrooms they had at the market. I think it would also be nice to add some chanterelles.

What I did for the first time is using salty butter and I think this is really nice! But be careful with the Roquefort! HAHA!

What you need for four people:

250g risotto rice

200g white mushrooms

200g oyster mushrroms

2 red onions

200g salty butter

200g hard italian cheese – I used Grana Padano

100g (!) good quality Roquefort

Dry white wine

granulated beef stock (or vegetable stock)

Pepper and salt

Steps:
Basically making a risotto is about adding things into a pot and stirring…

Sweat butter with onions in a big pot on medium heat

Add the risotto rice and stir until the rice is transparent

Medium heat always!

Add water and a teaspoon of beef stock and stir well

Simmer everything for about 10 minutes, stir, add some wine, stir…until the rice has nearly soaked up the liquid

Cut white mushrooms into halves, don’t cut the oyster mushrooms

Add mushrooms and stir well

Add more wine and water and stir

Simmer everything for another ten minutes

Add pepper, salt and cheese and stir

The risotto should look creamy then it’s perfect

Serve with grated Grana Padano