Recipe: Roquefort Risotto

Name: Roquefort Risotto
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: French
Ingredients: Roquefort Risotto for 3:8.75 oz (250 g) Arborio or Carnaroli rice; 3.2 cups (75 cl) chicken or vegetable broth; 3.5 oz (100 g) Roquefort (more or less depending on how strong the cheese is); 2 generous tablespoons fresh cream; 1 onion; 0.9 oz (25 g) Parmesan (optional); 1.7 fl oz (5 cl) dry white wine; 1.4 oz (40 g) butter; 2 tablespoons mild olive oil; 2 not-too-ripe pears; A few lightly toasted and crushed walnuts (optional)

By Dubarry 5/5 (4 reviews)

Prep 20 min

Cook 20 min

Total 40 min

Roquefort Risotto is a flavorful and original dish that brings together the intense flavors of Roquefort cheese and the creamy texture of rice. To prepare this recipe, it is necessary to choose a specific rice variety, such as Arborio, which has the ability to release starch during cooking, giving the dish a creamy texture. Roquefort, in turn, adds a touch of pungency and strong flavors that pair perfectly with the sweetness of the rice. The preparation is quite simple: just lightly fry the onion and garlic in a pan, then add the rice and Roquefort cut into small pieces. It is important to stir constantly and add hot broth gradually to achieve the perfect consistency. Served hot, this dish is perfect for a winter evening with friends or as an accompaniment to a meat dish.

Ingredients

Roquefort Risotto for 3:

8.75 oz (250 g) Arborio or Carnaroli rice
3.2 cups (75 cl) chicken or vegetable broth
3.5 oz (100 g) Roquefort (more or less depending on how strong the cheese is)
2 generous tablespoons fresh cream
1 onion
0.9 oz (25 g) Parmesan (optional)
1.7 fl oz (5 cl) dry white wine
1.4 oz (40 g) butter
2 tablespoons mild olive oil
2 not-too-ripe pears
A few lightly toasted and crushed walnuts (optional)

Step-by-step directions

1 Finely mince the onion and sweat it gently in oil (1 tablespoon) with 0.4 oz (10 g) of butter. Pour in the rice without rinsing it and toast it carefully: it should just be coated with the fat and become translucent.

2 Pour in the white wine and let it reduce almost completely.

3 Then add half of the very hot broth, stir, and let it cook slowly for about 7 to 8 minutes (half of the cooking time). Meanwhile, gently melt the Roquefort cut into small cubes in a small saucepan with 1 tablespoon of cream.

4 When the rice is halfway cooked (once it has absorbed 3/4 of the broth), add the remaining broth and stir once more. Adjust the seasoning with salt (Roquefort is salty) and pepper. Meanwhile, peel and core the two pears and quickly cut them into cubes (to prevent oxidation).

5 Brown the pear cubes quite briskly in a meunière (1 tablespoon of oil + 0.4 oz (10 g) of butter).

6 When the rice is cooked and has absorbed almost all the broth, pour the almost-melted Roquefort into the cream and stir. Turn off the heat, add 1 tablespoon of cream, 0.7 oz (20 g) of butter, and freshly grated Parmesan on top of the rice. Wait 2 minutes and stir vigorously (« mantecare » in Italian).

7 Garnish with the roasted pear cubes and some walnuts (you won't see them in the photo because I had run out when I suddenly decided to make this dish). As a nod to Piedmont, which produces magnificent rice, you can replace the walnuts with hazelnuts.

Chef Patrick's Comment

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