Italian shallot, gorgonzola & rocket risotto

This is such a versatile recipe, you could try swapping some of the ingredients - take a look at our handy tip at the end of the recipe for some great ideas

Serves 4

What you need:

• 12 shallots, peeled and roughly diced
• 320g risotto rice
• 40g butter
• 2 tbsp olive oil
• 1l good chicken or vegetable stock
• 200g cubed gorgonzola cheese
• 50g grated parmesan
• 1-2 cloves garlic, peeled and crushed
• Dash of white wine
• 50g rocket, washed
• Sea salt and black pepper

What you do:

1. Heat the stock in a saucepan until just simmering, leave on a low heat. Melt the butter and olive oil in a heavy based saucepan until the butter is just foaming.
2. Add the diced shallots and sauté, stirring for 2 - 3 minutes until softened but not brown, then add the rice and garlic and mix with the shallots butter and oil. Cook until the rice turns slightly opaque but not browned, approximately 1 minute.
3. Add a good ladleful of hot stock. Stir until all the liquid has been absorbed. Continue adding the stock a ladleful at a time stirring constantly until the rice is slightly al denté i.e. with a slight bite to it. The consistency should be a thick porridge. Add the two cheeses and mix well. Season with black pepper and sea salt.
4. Stir in the rocket and cook for a further 30 seconds or until the rocket is just wilted. Remove from the heat. If the risotto becomes too thick add a little more stock, then serve with roasted whole balsamic shallots and shavings of parmesan.

Useful tip:

This basic shallot risotto could be used to make wild mushroom and shallot risotto, substitute 150g of grated parmesan cheese for the two cheeses and add 50g soaked porcini mushrooms instead of the rocket halfway through the cooking proces s.

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