Recipe: Risotto with Roquefort

Name: Risotto au Roquefort
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: risotto au roquefort pour 3 :250 g riz arborio ou carnaroli; 75 cl bouillon de volaille ou de légumes; 100 g roquefort (+ ou – selon qu'il est vraiment ou peu persillé); 2 belles càs crème fraîche; 1 oignon; 25 g parmesan (facultatif); 5 cl vin blanc sec; 40 g beurre; 2 càs huile d'olive douce; 2 poires pas trop mûres; quelques noix légèrement torréfiées et concassées (facultatif)

By Dubarry ★ ★ ★ ★ ★ 5/5 (4 reviews) Other dishes

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

Step-by-step directions

1 Finely chop the onion and sweat it gently in oil (1 tbsp) with 10 g butter. Pour in the rice without washing it and pearl it thoroughly: it should just coat itself in fat and become translucent.
2/ Pour in the white wine and let reduce almost to dry.
3/ Then add half of the very hot broth, stir and let cook slowly for about 7 to 8 minutes (half of the cooking time). During this time, very slowly melt the roquefort cut into small cubes in a small saucepan with 1 tbsp of cream.
4/ At mid-cooking of the rice (when it will have absorbed 3/4 of the broth), add the rest of the broth and stir once more. Correct the seasoning with salt (roquefort is salty) and pepper. In the meantime, peel and remove the core from the two pears and cut them into cubes quickly (oxidation).
5/ Brown the pear cubes quite briskly in a meunière (1 tbsp oil + 10 g butter).
5/ When the rice is cooked and has absorbed almost all the liquid, pour the almost melted roquefort in the cream and stir. Turn off the heat, place 1 tbsp cream, 20 g butter and freshly grated parmesan on the rice. Wait 2 minutes and stir vigorously ("mantecare" in Italian).
6/ Decorate with the diced roasted pears and some walnuts (you won't see any in the photo, as I had none left when I suddenly realized this dish). As a nod to Piedmont, which produi

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.

Roquefort Italiennes Risotto