Blue Cheese Risotto And Toast Points Topped With Roasted Garlic, Caramelized Onions, And Goat Cheese
Serves: 3
Clair Leannon
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Asparagus Tips1 medium
Vidalia Onion (small dice)340 g
Arborio Rice1 cup
Chicken Stock340 g
Blue Cheese (wisconsin)1
Salt2 tbsps
Butter6 tbsps
Dark Brown Sugar8 large
Garlic (cloves, minced)230 g
Goat CheeseDirections:
1
In a medium sized pan, saute mushrooms in butter and olive oil until they are tender
2
In a separate pan, saute asparagus tips in butter until they are tender
3
Set both aside
4
In the same pan, saute onion in olive oil until they are tender and translucent
5
Add the risotto to the pan and stir constantly
6
While stirring, add 1 cup of chicken stock to the risotto
7
When the mixture begins to thicken, add 1/2 cup more of chicken stock
8
Continually stir the risotto while adding in the blue cheese, 2 tablespoons of butter, and pears
9
When the risotto reaches the desired consistency, add the mushrooms
10
Garnish with thin slices of pear and sauteed asparagus tips
11
A viewer, who may not be a professional cook, provided this recipe
12
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results
13
In a medium sized pan, saute onions in butter and brown sugar
14
Cook until the onions begin to caramelize
15
In a separate pan, saute garlic cloves in olive oil until they become slightly tender, and then cover the garlic with chicken stock
16
Drain the liquid from the garlic and mash the cloves with the onions
17
Add cheese to the garlic and onion mixture and stir until the cheese melts
18
Finish the cheese spread with freshly chopped basil
19
Brush baguette slices with melted butter on each side
20
In a large grill pan, toast the buttered baguette pieces over medium heat
21
Toast the bread until the pieces are browned and slightly crispy
22
Remove the toast points from the pan and spoon the cheese mixture on top of each piece
23
Garnish each point with a small basil leaf