Risotto with blue cheese:                                                    For 2-3 people

Cooking time for the recipe is of about 30 minutes.

For this recipe you will need:

  • Riso Arborio from Principato Di Lucedio
  • Finally chopped onions 1/4 cup
  • Finally chopped carrots 1/3 cup
  • Salt
  • Pepper
  • Extra Virgin Olive Oil
  • St. Agur Blue Cheese (1 piece)
  • Milk
  • Roasted Vegetable Demi-Glace
  • Red wine: Oddero, Dolcetto D’Alba


  • Get your ingredients ready.
  • Measure 1 cup of rice.

The risotto:

To make a risotto, warm 2 tbs of extra virgin olive oil in a medium sized stockpot over medium heat with the carrots and the onions until the onions turn white, it will take maximum 3 minutes, then toast the rice, with the vegetables, stirring constantly for 2-3 minutes.

Gradually add the hot stock to the rice, a ladle at the time and simmer over medium heat for about 14 minutes. Remember to always keep with you a bit of stock because you might need it at the end. Water must have dried completely by the time rice is cooked.

Turn down the heat, season with blue cheese, until well combined. Add some of the remaining hot stock if needed to make sure it doesn’t become sticky. If the risotto is to loose you should keep the heat on a little bit more until blue cheese sauce has been absorbed. Add a pinch of salt and pepper if you would like to.

The blue cheese:

While the risotto is cooking you may want to start preparing the blue cheese. In a small pot, at medium heat, combine the blue cheese and the milk together. Don’t put to much milk, I would suggest to add it as you melt the blue cheese. Remember to taste it, so you can regulate the sauce to your taste.


Serve the risotto in a serving bowl or directly on individual plates. Add a sprinkle of black pepper on the top and enjoy your risotto.

Did you know:

Risotto is a delicious dish usually eaten in winter but why not take advantage of one of the rainy days we’ve had lately to cook this delicious recipe?

Choosing the blue cheese for this risotto wasn’t easy because of the many delicious ones that we have in our cheese department. St. Agur is the best one for this recipe because it is the creamiest and helps create a delicious blue cheese sauce for the risotto. The wine that George selected for you is the Dolcetto D’Alba, a medium bodied style and smooth red wine with a velvety texture.