Serves: 10
Ingredients:
- 40g butter
- 40mL olive oil
- 2 (340g) Spanish onions, finely diced
- 2 cloves garlic, crushed
- 2 (400g) yellow capsicums, chopped
- salt and freshly ground black pepper, to taste
- 1.1kg Arborio rice
- 180mL dry white wine
- 3 litres boiling chicken stock
- 2 small fennel bulbs, finely sliced
- 1/3 cup (10g) sage leaves, washed, trimmed and shredded
- 375g King Island Dairy Roaring Forties Blue or King Island Dairy Bass Strait Blue or
- King Island Dairy Endeavour Blue crumbled
- 1 cup (250g) Mascarpone Cheese
- fried sage leaves, for garnish
Method:
- 1. Heat the butter and oil in a saucepan and sauté onions, garlic and capsicum until translucent. Season to taste.
- 2. Add rice and cook stirring for 1-2 minutes.
- 3. Add wine and cook, stirring until it has been absorbed.
- 4. Add stock, 1 cup at a time stirring constantly over low heat until all the liquid is absorbed before adding more stock. Continue until all the stock is absorbed and rice is tender. This will take 25-30 minutes and requires constant stirring.
- 5. Stir in fennel and sage and heat for 2-3 minutes or until fennel is tender.
- 6. Fold in your chosen King Island Dairy blue vein cheese and half Mascarpone cheese and season again with freshly ground black pepper.
For Each Serving:
Place a portion of risotto on a serving plate, dollop with remaining Mascarpone and garnish with fried sage leaves.
