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Cashel Blue & Basil Risotto

Cashel Blue & Basil Risotto

Arguments rage in kitchens from Sicilly to Southport over the perfect risotto.Chef Lloyd Hardwick believes his way to be the best method. And who are we to disagree when it tastes this good! Serves 4


  • 1 medium chopped onion
  • olive oil
  • 1 litre hot vegetable stock
  • 320g Arborio Risotto Rice
  • 150g Cashel Blue
  • Farm Butter Plain Unsalted
  • 1 Halen Môn Sea Salt
  • Spoonful Mascarpone
  • Preparation:

    Sweat chopped onion in butter until transparent in a stainless steel, heavy based pan.
    Add the rice and fry gently for 2 minutes. Add a knob of unsalted butter to the rice and begin to add the hot stock, 1 ladle at a time, stirring constantly, and waiting until each ladle is absorbed before adding the next.
    Continue for about 10-15 minutes, until all the stock has been added and the risotto is of ‘dropping’ consistency.
    Remove from heat, cover and rest on one side for a couple of minutes.

    To Serve- Bring risotto back on the heat, stir through a spoonful of mascarpone and a dash of olive oil.
    Remove from heat and stir through a handful of chunks of Cashel Blue per person.
    Serve in big bowls with torn basil and crusty bread.