Blue Cheese Risotto
8 ounces Trumpet Royale mushrooms cleaned, trimmed, and sliced
Butter, for sautéing
2 tablespoons extra virgin olive oil, for sautéing
1/2 cup asparagus tips
1 medium yellow onion, diced
12 ounces Arborio rice, rinsed thoroughly
1 1/2 cups chicken stock
1 Bartlett pear, sliced, reserving some for the garnish
12 ounces Maytag Bleu
Sea salt & freshly ground Black Pepper
Use a medium sized saucepan to sauté the mushrooms in butter and
olive oil. Continue stirring until they're tender. Set aside.
Using the same pan, sauté the asparagus tips in butter until tender. Set aside.
Again using the same pan, sauté the onion in olive oil until
tender and translucent.
Add the risotto and stir constantly to combine with the olive oil and onion. Add about 1/2 cup of the chicken stock to the risotto, continuing to stir. As the mixture begins to thicken, add another 1/2 cup or so.
Continue to stir the risotto while adding the bleu cheese, the 2 tablespoons of butter, and the pears. As it thickens, add additional chicken stock, until all of the stock has been added.
When the rice reaches the desired consistency, add the mushrooms.
Garnish with thin slices of pear and the sautéed asparagus tips.