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.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2011-01-06 03:50 pm (UTC)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.