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Ingredients
Method
- 2 tbsp olive oil
- 50g butter
- 1 large onion, very finely chopped
- 2 garlic cloves, crushed
- 400g risotto rice
- 1 litre beef stock (or veg stock for vegetarians)
- 120g blue cheese, diced
- 2 tbsp fresh thyme leaves
- Salt and pepper
- Gently fry the onion and the garlic in the butter and oil in a large frying pan for a couple of minutes. Stir in the risotto rice, taking care to ensure all of the grains are glossy with the fats. Cook for a couple of minutes, until the grains become slightly translucent.
- Add the hot beef stock, a ladleful at a time, until each one has been absorbed by the rice. Continue to add the stock until the rice is tender (you may not need to use it all), and then stir in the blue cheese, a little more butter, the thyme leaves, and plenty of seasoning. Stir well to combine, and then serve.
30 mins
6 serving
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