Hmm blue cheese

Here's a recipe I tried a while ago and absolutely loved... Blue Cheese Risotto!

Ingredients:
6 cups low-sodium chicken stock
2-3 slices bacon (2 ounces), diced
1 tablespoon butter
1/4 cup diced yellow onion
1 cup arborio rice
1/4 cup white wine
3/4 cup (4 ounces) crumbled blue cheese
White pepper to taste

Instructions:
Pour chicken stock into a saucepan and heat over low. Do not boil. In a large saucepan over medium heat, cook the bacon until gently browned. Remove bacon and set aside.
Add butter and onion to bacon drippings in pan and cook, stirring, until onion is translucent, about 1 minute. Add rice and continue cooking and stirring for 2 more minutes. Add white wine to deglaze pan. Add enough warm chicken stock to cover rice completely. Cook, stirring constantly, until most of liquid is absorbed.
Repeat this process, adding just enough liquid each time to cover the rice, until it is creamy and tender but still has just a hint of resistance when you bite into it --- about 30 minutes. You will use most or all of the chicken stock.
Remove from heat. Stir in reserved bacon and the blue cheese until cheese is melted. Season with white pepper.
Allow risotto to sit 10 minutes before serving. It will thicken as it cools.



I must say the blue cheese gives it a sophisticated touch and a strong flavor, and even though I'm not a fan of either one of those characteristics, I was fascinated. I hope to try it someday and am eager to know how it goes for you! Have fun!!!