Mushroom, Leek & Stilton Risotto

My last day of work yesterday before the Bank Holiday weekend but getting back late from work humming “Holiday” under my breath.

Risotto is something I had never had til a couple of years ago,  now we probably have it once a month in various forms . I actually like it cold as well

• Leek and Lemon Risotto
• Hedgehog Fungus and Squash Risotto
• Mushroom Risotto

Trying to use up perishable vegetables before I head off for the weekend so this was a lovely light dinner , which  also meant we could use a lot of chicken stock , made from the leftover chicken carcass from the weekend. Oh so frugally delcious

Traditionally risotto has parmesan,  but I like the combination of stilton, leek and mushroom this resulted in a delicious creamy risotto . Next time I would finish with a scattering of toasted walnuts .But a light comforting

Making chicken stock from roast chicken carcass . Since this is a roast chicken I don’t bother adding seasoning or vegetables . Instead I cover the chicken carcass with water ( this is usually about 3 pints ) Bring the water to the boil , simmer for at least an hour skimming any foam that forms on the surface. If you want to freeze it best to then remove the carcass and simmer it to become more concentrated and small to store

Mushroom Leek and Stilton Risotto

Feeds two people

200g of risotto rice
4 handfuls of mushrooms – finely sliced
2 medium leeks finely chopped
1.5 pints of chicken stock – hot
1 tbsp of butter
2 garlic cloves finely chopped
2 tbsp of stilton
Fresh parsely finely chopped

1. Finely chop the garlic and leeks,  gently fry in the butter ,  but do not allow to colour
2. Add the risotto rice , stir to coat well in the butter for about a minute
3. Add 1/4 of the chicken stock and continuously stir until the liquid is absorbed
4. Add another 1/4 of the stock stir well
5. You can then add the rest of the stock with the mushrooms leave on a low heat.
6. Leave on a low heat & stir regularly
7. Before serving stir in the parsley and stilton