mushroom risotto with blue cheese and thyme

mushroom risotto with blue cheese

A couple of weeks ago on a very cold winters day some lovely people at Fairview decided to drop a hamper of food and wine off at my house. It was a Friday, I hadn’t been shopping, I was a little emotional and this hamper offered pretty much everything in terms of food and liquid that I could have hoped for that night.

The other rather delightful part was they had sent me a recipe to make a mushroom risotto with blue cheese and  they had sent all the ingredients pre measured and prepared. What a novelty. Its been a while since I followed a recipe, especially a risotto, and it was a pure delight making a dish I didnt have to document. I simply followed the recipe and opened the wine, it was a blissful no-brainer.

The wine was the Fairview Viognier which went perfectly in the dish as well as with it. I pretty much cant make risotto without a glass of wine in my hand to see me through all that stirring. Quite a lot was consumed before the eating part, but lets not go into that.

Creamy mushroom risotto with melting crumbled blue cheese and loads of thyme is comfort food at its best.

Oh and the cheese they sent to go in the risotto was the Fairview Blue Tower cheese which is a full fat blue veined Gorgonzola style with a rich creamy texture.

Recipe | makes enough to feed 4 people

  • 2T butter
  • 2T olive oil
  • 2 punnets mushrooms roughly chopped (about 700 – 800g)
  • 1 onion finely chopped
  • 2 cloves of garlic crushed
  • 1 T thyme leaves
  • 1 cup risotto rice
  • 1/2 cup Fairview Viognier
  • 4 cups (1l) Chicken stock, heated
  • 1 wedge blue tower cheese crumbled

Heat half the butter and olive oil in a frying pan and brown the mushrooms, season and set aside. Saute the onion, garlic and thyme in the remaining olive oil and butter until soft. Stir through the rice and cook for a minute. Return half the mushrooms back to the pan, add the wine and cook, stirring, until it has been absorbed. Add the stock a ladle at a time. stirring, until the stock has been absorbed before adding another. Cook until the rice is al dente. Stir through half the crumbled cheese and serve with the remaining mushrooms and cheese. With a glass of the chilled Viognier of course.

I loved the chunkiness of the mushrooms which you can really taste in the dish. It is always best to add half during the cooking process and the other half at the end to give the flavour and texture.

I also totally loved the Viognier.

mushroom risotto with blue cheese

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6 Responses to mushroom risotto with blue cheese and thyme

  1. suzanne Perazzini August 26, 2012 at 5:55 am #

    Great looking recipe. I make a lot of risotto and I agree about the need for wine. Last night I asked my husband to make a risotto since it was his night and asked what I wanted. He cursed me roundly for all the stirring and announced he was never making it again. It tasted good though.

  2. nadia August 27, 2012 at 12:49 pm #

    mmmm sounds like an awesome combination!

  3. Sam August 27, 2012 at 2:32 pm #

    Thanks Nadia 🙂

  4. Lori August 27, 2012 at 4:28 pm #

    Heaven

  5. Anna September 4, 2012 at 9:29 pm #

    Looks great! I must go to the fridge and have a snack ))

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