Baby beetroots
Swiss bullion powder
Arborio risotto rice (125g p/p)
Shallots
Blue cheese
Raw cashews
Baby Spinach
Olive oil
Butter
Garlic
Peas
Wine
Salt & pepper
Tarragon
Heat the oil in a large pan, add diced shallots, saute, add a knob of butter, melt, add the rice stir to coat, pour in a glass of wine red or white, reduce, add the tarragon to taste, make up a pint of stock in a jug (three to four heaped teaspoons of bullion), add a ladle of stock at a time, over a medium heat until absorbed, continue, until two ladles left, before the last but one add the peas, before the last ladle full add the blue cheese cubed, cover, reduce heat allow the cheese to melt into a glossy sauce. Line the bowls with baby spinach, give the risotto a good last stir, serve with crushed raw cashews and drizzle with good Extra virgin olive oil.
Listen to Trial and treat yourself to a nice glass of Malbec.
