Risotto with Blue Cheese and Mushrooms

Ingredients for 4 servings

1 onion, chopped
350g fresh mushrooms , if possible use a selection of chestnut, button and Portobello
75g Butter
10g dried porcini mushrooms, soaked 
according to the pack instructions
250g risotto rice such as Arborio or Carnaroli
900ml hot vegetable stock or water
Salt and black pepper
1 x 150g pack CASTELLO® Blue cheese 
Fresh thyme for garnish

Risotto with Blue Cheese and Mushrooms


Heat 25g of the butter in a large, heavy based pan and gently sauté the onion until just soft.

Wipe the mushrooms and halve or quarter according to size, add to the pan with a further 25g butter and gently cook until they have coloured slightly, drain the porcini and add to pan, reserving soaking liquor.

Add final butter to pan with the rice and fry for 2 minutes. Gradually add the porcini liquor and the hot stock or water, approx. a third at a time stirring well with each addition. Allow the rice to cook briskly and add more stock when it has been absorbed. 

Continue cooking for approx 20 minutes until the rice is cooked and the texture of the risotto is creamy.

Once the rice is cooked, stir through the cheese which has been crumbled and allow to just melt.

Serve scattered with fresh thyme.

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