Recipes page

Search Recipe by:


Blue Cheese

Blue Cheese Risotto with Chives


  • 120g King Island Dairy Roaring Forties Blue cheese
  • 100g Mil Lel Extra Aged Parmesan cheese
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 1.5 litres chicken stock, simmering
  • 100g butter
  • sea salt and freshly ground black pepper, to taste
  • 2 tablespoons snipped chives

Crumble Blue cheese into pieces and finely grate Parmesan. Heat oil in a large heavy-based saucepan and sauté onion and garlic until softened. Add rice and cook, stirring for 1 minute or until the rice has turned opaque.  Add wine and 1 cup of simmering stock and, cook uncovered, stirring until all the liquid has been absorbed.  Adding hot stock is important to maintain the cooking temperature and continue the cooking process.  Continue adding stock in this manner, stirring regularly, until the rice is cooked to ‘al dente’ stage  -  this will take 15-20 minutes.  If more liquid is required during this process add extra stock or boiling water.  Stir half the butter, Parmesan, half the Blue cheese and half the chives into the risotto and season to taste.  Portion risotto onto individual plates, top with remaining Blue cheese and chives

Blue Cheese Risotto with Chives

Preparation time:
20 minutes

Cooking time:
30 minutes


Products used:
King Island Dairy Roaring Forties Blue, Mil Lel Extra Aged Parmesan

Print this recipe