2 oz Maytag Blue Cheese, crumbled, plus extra for garnish
½ cup heavy cream
½ cup steamed peas
salt and pepper. to taste
Instructions
Heat chicken stock in a small sauce pot to boiling and lower to simmer, maintain on low heat throughout entire cooking process
Heat a medium sauce pot over medium heat. Once hot, and add olive oil and minced shallot until just translucent, but not browned, about 30 seconds to 1 minute
Add arborio rice and stir continually, until slightly toasted and turning white at edges
Add in white wine and cook until almost evaporated
Start ladling in chicken stock, about 6 ounces at a time, stirring continually until almost evaporated
Repeat this process about 5-6 times or until risotto is al dente, or the right consistency for you
Reduce heat and stir in blue cheese crumbles and heavy cream until smooth and melted. Season with salt and pepper to taste.
Add Spring peas, garnish with additional blue cheese crumbles and serve immediately
Recipe by Jackie Ourman at http://jackieourman.com/blue-cheese-risotto-with-spring-peas/