mushroom risotto with blue cheese and thyme
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
- Recipe on Drizzle and Dip
I loved the chunkiness of the mushrooms which you can really taste in the dish. It is always best to add half during the cooing process and the other half at the end to give the flavour and texture.