Mushroom Risotto with Roquefort

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..

risotto mushrooms

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!

risotto cheese
mushroom risotto in the pot

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
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