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Recipe of the Week - April 21, 2014

Blue Cheese Risotto with Spring Peas

From Jackie Ourman of C.A.F.E.

Blue Cheese Risotto with Spring Peas

Makes 2-4 servings

Ingredients:

  • 4-6 cups gluten-free low sodium chicken stock
  • 2 Tbsp. olive oil (or 1 Tbsp. olive oil and 1 Tbsp. butter)
  • 1 small shallot, minced
  • 1 cup Arborio rice
  • ¼ cup dry wine (Sauvignon Blanc or Pinot Grigio)
  • 2 oz. gluten-free blue cheese, crumbled, plus extra for garnish
  • ½ cup heavy cream
  • ½ cup steamed peas
  • Salt and pepper to taste

Directions:

  1. Heat chicken stock in a small sauce pot to boiling and lower to simmer, maintain on low heat throughout entire cooking process.
  2. Heat a medium sauce pot over medium heat. Once hot, and add olive oil and minced shallot until just translucent, but not browned, about 30 seconds to 1 minute.
  3. Add Arborio rice and stir continually, until slightly toasted and turning white at edges.
  4. Add in white wine and cook until almost evaporated.
  5. Start ladling in chicken stock, about 6 oz. at a time, stirring continually until almost evaporated.
  6. Repeat this process about 5-6 times or until risotto is al dente, or the right consistency for you.
  7. Reduce heat and stir in blue cheese crumbles and heavy cream until smooth and melted. Season with salt and pepper to taste.
  8. Add spring peas, garnish with additional blue cheese crumbles and serve immediately.

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