(Serves 4)

  • 15 ml butter
  • 15 ml olive oil
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 250 g arborio rice
  • 200 ml dry white wine
  • 1,5 litre warm vegetable stock
  • 500 g white mushrooms, whole
  • Salt and freshly ground black pepper to taste
  • 100 g pecorino, grated
  • Handful fresh basil, torn
  • 100 g blue cheese, sliced

Heat butter and oil together in a deep pan. Sauté onion and garlic together until soft and translucent. Add rice and cook for about 2 minutes. Add wine and cook until wine has almost boiled off. Add stock a little at a time and keep stirring. Only add more stock once the previous batch has been almost totally absorbed. The risotto will take about 25 minutes. Add mushrooms for last 10 minutes. Season with salt and black pepper. Stir through the pecorino and basil. Arrange blue cheese on top and serve immediately.