Mushroom and Harrogate Blue Cheese Risotto

Instructions

• Heat the butter and 1 tbsp of the oil in a pan, add the mushrooms and pan-fry until golden, remove and set aside.
• Add the remaining oil to the pan and soften the shallots and garlic over a low heat for 5 minutes.
• Stir in the rice and toast for a couple of minutes until opaque, then add the wine and sizzle until absorbed.
• Gradually add the hot stock to the pan, a ladleful at a time, waiting until each ladleful has been absorbed by the rice before adding another.
• After 20 minutes or so the rice should be cooked to al dente.
• Remove from the heat, stir through the cream and season well with salt and cracked black pepper.
• Fold through the mushrooms, Harrogate Blue cheese and parsley, then divide among plates and serve.