Officially it is the last day of Christmas on the 6th, so on the 5th, we had stilton risotto. Now healthier eating may start on the 7th, but this was a delicious ending, and healthy insofar as it was definitely good for my soul! It even includes sherry, really because we had no wine in the fridge, but in January, sherry and stilton are perhaps more suited companions than white wine and stilton.
50g butter plus a knob
1 small onion, finely diced
80g leek finely chopped
100g risotto rice (arborio or carnaroli)
100ml Manzanilla sherry, or dry sherry
750ml light chicken stock or vegetable stock
50g stilton plus more for sprinkling if you like
1. Fry the onion and leek in the butter until softened completely.
2. Add the rice and when it is nicely coated in the butter, add the sherry. Sizzle for about 30 seconds before adding your first ladle of hot stock.
3. Stir it in until almost fully absorbed by the rice.
4. Keep doing this until you have about 250mls of stock left.
5. Add the stilton and another ladle of stock and keep stirring.
6. You may need more or less stock (add water if the stock runs out), depending on the heat you are using. Ideally a constant light simmer is good, though you are stirring most of the time so shouldn’t notice the simmer; I hope that makes sense.
7. When the risotto is creamy with a slight bite to it, take it off the heat and add the final knob of butter.
8. Leave to rest while you prepare the vegetables or salad you may have alongside.
We had this on a day when there was nothing at all in the house apart from leftover Christmas Stilton due to lurgy consuming me for a few days. And what a treat it was, definitley to be repeated. Although the idea came from what was left, I am not sure it would have popped into my head if it was not for Anna del Conte’s Gorgonzola risotto; highly recommended.