Parmesan Blue Risotto



4 servings



5 cups (40) chicken or
vegetable stock
2 tbsp. (30) olive oil
1/4 cup (50) shallots, finely chopped
1-1/2 cup (375) Arborio rice
1/2 cup (125) dry white wine
1/3 cup (75) Tre Stelle® grated Parmesan Cheese
1 pkg. (125) Rosenborg® Bellablu® Cheese
1/2 cup (125 mL) mixed fresh herbs (basil, parsley, oregano)


In a medium saucepan bring stock to boil; reduce to low and keep on burner while making risotto.
In a medium saucepan add olive oil and shallots, cook on medium heat stirring frequently until shallots are transparent ““ approximately 8 minutes.
Add the rice, stir and cook for approximately 2 minutes.
Add the wine and continue to cook until wine is absorbed. Add the hot chicken stock in ¾ cup intervals, stirring frequently until liquid is absorbed. Continue cooking and stirring until rice is tender ““ approximately 15-20 minutes, or until rice is “˜el dente”™.
Add the parmesan, bellablu and fresh herbs, stir and serve.

Makes 4 servings

Author's Comments

This recipe was provided by Tre Stelle

For more inspiring recipes visit

Similar Recipes

0 Recipe Reviews