Vialone Nano, Carnaroli or Arborio rice are traditionally used in risotto. They have a high starch content, which gives the dish a beautiful creamy consistency. You may substitute other types of rice but you won’t get the same degree of creaminess. Since we only have white rice in the house when my husband smuggles it in, I use short-grain brown rice. It’s not quite as creamy, but the blue cheese makes up for it. I could easily double the amount of blue cheese, but then that wouldn’t leave me enough for snacking.
5 to 6 cups chicken or vegetable stock (homemade preferably)
2 tablespoons butter
1/2 medium onion, diced
2 garlic cloves, minced
2 cups of mushrooms sliced (any fresh type will do)
2 cups rice (short grained, like Arborio)
4-5 medium-sized pears, chopped (peeling or not is your choice)
5 ounces blue cheese, crumbled
Fresh parsley, chopped for garnish
Salt/pepper to taste
- Using a large frying pan, sauté onions and mushrooms in butter for about 5 minutes over medium-high heat.
- Add 2 cup of rice to the frying pan; toast the rice over medium-high heat for a few minutes.
- Keep a pot/bowl of warm chicken/vegetable stock close by. Add a ladleful of stock to the pan with rice. Stir to keep the rice from sticking. Reduce heat to medium. Once the stock has been absorbed, add another ladleful. Keep repeating with the remainder of stock. The rice should be tender but not mushy. If the rice is not tender, you can continue to add small amounts of water until the dish has a nice creamy consistency.
- Add pears and blue cheese and stir well until cheese is melted.
- Salt and pepper to taste.
Serve risotto warm. Add a salad for a meal, or serve a smaller portion as a side dish.
Serves 4 as main course.
Part of Fight Back Friday.