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Wednesday, December 26, 2012,2:06 AM by

Ponmathi Srilekha.S

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Risotto with Parsnip and Stilton

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RISOTTO WITH PARSNIP AND STILTON

Serves :

4

Preparation Time :

45 minutes

Cooking Time :

1 hour

Preparation Method :

Melt half the butter in a large pan and gently fry the leek with the parsnips until the leek is soft but not browned.
Add rice and cook until it is crackling hot then add the glass of sherry and stir until the alcohol has evaporated.
Then add 3 ladlefuls of stock and stir until the rice has absorbed most of the liquid.
As soon as the rice starts to dry out, add another 1- 1 ½ ladlefuls of stock and cook. Continue to add the stock until the rice is tender but firm to the bite.
Stir in the remaining butter and Stilton with the rice until both have melted. Taste and adjust the seasoning.
Stir in one more ladleful of stock then cover and leave to rest for about 5 minutes. Transfer the risotto onto a warmed platter and serve.

INGREDIENTS

50 grams unsalted butter
1 leek, trimmed and finely chopped
2 tender young parsnips, peeled and grated
400 grams Arborio rice
100 ml glass dry sherry
2 litres chicken or vegetable stock, kept hot
100 grams mature Stilton, crumbled
Freshly milled black pepper and Salt

4 comments for “Risotto with Parsnip and Stilton”

Posted Sunday, February 12, 2023 at 7:06:56 PM

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