Parmesan Blue Risotto

Ingredients

• 5 cups (40 oz) chicken or vegetable stock
• 2 tbsp (30 mL) olive oil
• ¼ cup (50 mL) shallots, finely chopped
• 1 ½ cups (375 mL) Arborio rice
• ½ cup (125 mL) dry white wine
• 1/3 cup (75 mL) Tre Stelle grated Parmesan Cheese
• 1 package (125 g) Rosenborg bellablu Cheese
• ½ cup (125 mL) mixed fresh herbs (basil, parsley, oregano)

Preparation

1. In a medium saucepan bring stock to boil; reduce to low and keep on burner while making risotto.
2. In a medium saucepan add olive oil and shallots, cook on medium heat stirring frequently until shallots are transparent - approximately 8 minutes.
3. 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.
4. Continue cooking and stirring until rice is tender - approximately 15-20 minutes, or until rice is 'el dente'.
5. Add the parmesan, bellablu and fresh herbs, stir and serve.