Date: 2011-01-06 03:50 pm (UTC)
Nice- blue cheese works so well in risotti- but being of Italian extaction this is one where I tend towards gorgonzola- I keep the stilton for baked taties :o)

Try doing a blue cheese risotto with pears and walnuts some time- unbelievably good! The trick is to add the chopped pears right at the end of cooking so they just warm through in the rice.
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mcmurphy79

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