r
12 ounces Arborio rice
2 tablespoons butter
½ cup dry white wine
2 shallots, chopped 3 cloves garlic, minced
4 ounces blue cheese
¼ cup Parmesan cheese
5 cups hot vegetable oth
4 ounces mushrooms, chopped (optional)
2 cups fresh spinach, chopped (optional)
r
Keep the oth warm in a large stockpot over medium high heat. Melt 1 tablespoon butter in a large skillet over medium heat. Add the diced onions and garlic, and sauté for three to four minutes. Add the second tablespoon of butter and the rice, and toss to coat so the rice is shiny with the melted butter. Pour in the white wine and cook until the liquid has evaporated. If you're using mushrooms, add them now. Begin adding the warm beef oth one cup at a time. Constantly stir the rice as the liquid cooks and evaporates, ensuring the rice isn't sticking to the pan. As soon as the liquid is nearly gone, add another cup of oth. Once you've added at least four cups, start tasting the risotto. If it still has a bite to it, add more liquid one-third of a cup at a time.
r
Once the rice reaches the desired firmness, add the spinach and Parmesan cheese and stir to combine, letting the spinach wilt. Add the crumbled blue cheese, tasting as you go. Blue cheese is very strong, so you might not want to add the full four ounces. Season with salt and pepper to taste and serve immediately.
