The Truckle Cheese Co – Three Cheese Risotto

Posted by Sally on September 24, 2012


• 1 litre stock
• Good drizzle of olive oil
• 2 medium onions, peeled and finely chopped
• 1 clove of garlic
• 400g risotto rice
• 2 glasses of dry white wine
• salt and freshly ground black pepper
• 100g Truckle Cheese Vintage Mature Cheddar, roughly chopped
• 100g Truckle Cheese Blue Stilton, roughly chopped
• 50g freshly grated Truckle Cheese Parmesan cheese


Gently heat the olive oil in a pan, add the onions and garlic and fry gently for about 5 minutes until softened and pale in colour. Add the rice to the pan and cook gently for a minute or so, stirring constantly.  Then add the white wine and keep stirring - the alcohol flavours will evaporate.

Once the wine has been absorbed by the rice, slowly add the stock and salt and pepper. Turn the heat to a simmer and cook for about 20 mins.

Stir in the Cheddar and Blue Stilton, then once melted fully remove the pan from the heat and season to taste, top with Parmesan and place a lid on the pan and leave to rest for 2 to 3 minutes. Enjoy!




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