Recipe: Risotto with Roquefort

Name: Risotto with Roquefort
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: risotto with roquefort for 3:250 g (8.75 oz) arborio or carnaroli rice; 75 cl (3.2 cups) poultry or vegetable broth; 100 g (3.5 oz) roquefort (+ or – depending on whether it is really or slightly veined); 2 large tbsp crème fraîche; 1 onion; 25 g (0.9 oz) parmesan (optional); 5 cl (1.7 fl oz) dry white wine; 40 g (1.4 oz) butter; 2 tbsp mild olive oil; 2 not-too-ripe pears; some lightly toasted and crushed walnuts (optional)

By Dubarry 5/5 (4 reviews)

Prep 20 min

Cook 20 min

Total 40 min

Risotto with Roquefort is a savory and original dish that brings together the intense flavors of Roquefort and the creamy texture of rice. To prepare this recipe, it is necessary to choose a specific rice, such as Arborio, which has the ability to release starch during cooking, thus giving a smooth texture to the dish. Roquefort, for its part, brings a touch of pungency and strong flavors that pair perfectly with the sweetness of the rice. The preparation is quite simple.

Ingredients

risotto with roquefort for 3:

250 g (8.75 oz) arborio or carnaroli rice
75 cl (3.2 cups) poultry or vegetable broth
100 g (3.5 oz) roquefort (+ or – depending on whether it is really or slightly veined)
2 large tbsp crème fraîche
1 onion
25 g (0.9 oz) parmesan (optional)
5 cl (1.7 fl oz) dry white wine
40 g (1.4 oz) butter
2 tbsp mild olive oil
2 not-too-ripe pears
some lightly toasted and crushed walnuts (optional)

Step-by-step directions

Chef Patrick's Comment

As usual an excellent recipe from our friend dubarry. If one day, passing by an Italian cheese monger, you were offered Blu del Moncenisio this fantastic blue from Piedmont, don't hesitate, but it is undeniable that by swapping this cheese with our Roquefort, our friend brings his contribution like all of us to the defense of our heritage.