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Blue Cheese Risotto



10 as Side Item



2oz of Clarified Butter

1 Shallot (Julienne)

1Tbsp of Garlic

¼ cup of White Wine

1 Cup of Arborio Rice

3 Cups of Chicken Stock

1 Cup of Heavy Cream (approximate)

3-4 Sliced of Bleu Jack Cheese


Method of Production:

Heat butter in a medium sauté pan over medium heat and sauté shallots, and garlic until tender and aromatic.

Add arborio rice and cook for 1-2 minutes.

Deglaze pan with wine and reduce until syrupy.

Add chicken stock 1 cup at a time until all is absorbed.

Once all the stock is absorbed add the cream and cheese and stir in until creamy.

More cream and/or cheese may need to be added to reach desired creaminess and flavor is reached.

Taste and adjust seasonings with salt and pepper.



Place on scoop of risotto onto plate