If you like blue cheese, you’ll love this recipe. The blue cheese gives this risotto a luxurious taste. I served it with a simple sautéed skirt steak. Light the 🕯️ and bring a bottle of 🍷 to the table for a delightful dinner. 🍽️

Recipe for 2
🧄Ingredients
1 tbsp olive oil
1 tbsp of butter
3/4 cup of arborio
2 celery sticks, chopped
2 garlic cloves, minced
1/4 cup white wine
4 cups hot chicken or vegetable broth
2oz blue cheese (such as stilton or gorgonzola)
salt and freshly ground black pepper
1 thick and large skirt steak
1 tsp Worcestershire sauce
1/2 cup of broth
1 pinch of dried thyme
1 tbsp of butter

🍲Directions
Heat the oil and butter over high heat. Add the celery and cook for 3-4 minutes to soften. Add the garlic and cook until fragrant. Add the rice and mix everything well.

Pour in the wine and let it bubble for 1–2 minutes until evaporated. Add about 3/4 cup of hot stock and continue to add the stock, a little at a time, until it has all been absorbed. This will take about 20-25 minutes.

When the rice is ready, turn off the heat and stir in the cheese. Mix well until the cheese is melted. Season with a little bit of salt and black pepper.

Season the steak with salt and pepper and set aside in the fridge. Before the risotto is almost ready, cook the steak. In a pan, add olive oil, and when it is hot seared, the steak on both sides. It takes about 2 -3 minutes per side, depending on the thickness of your steak. Set aside and deglaze the pan with 1/2 cup of broth, and when the liquid has reduced, add 1 tsp of Worcestershire sauce, 1 tbsp of butter, and thyme. Stir well until you get a thicker sauce. Return the steak to the pan just for a quick reheat. Rest the meat before slicing it.

Serve the risotto hot with sliced steak on top, add the sauce over the meat, and garnish with fresh parsley. Enjoy!💫