- 300g of Arborio rice
- 100g of Roquefort cheese
- 30-40g of pollen
- 1/2 onion
- 1/2 glass of white wine
- 4 tablespoons of grated Parmigiano Reggiano cheese
- Vegetable stock as required
- 30g of butter
- 2 tablespoons of extra virgin olive oil
Make some vegetable stock, or else dissolve a stock cube in 700 ml of boiling water. Peel and finely slice an onion. Gently heat the extra virgin olive oil in a large non-stick pan and fry the onion until it is barely golden. Add the rice and turn up the heat to toast it and prevent it from overcooking later. Add the wine and reduce.
Cook the rice, adding one ladle of hot stock at a time and allowing each ladle of stock to be absorbed before adding the next. Continue stirring gently with a wooden spoon. When the rice is cooked, remove from the heat and proceed to cream the risotto. Add the butter, the Roquefort broken into pieces, the Parmigiano Reggiano, 20-30g of pollen and stir quickly until the rice is creamy and uniform. Season with salt and pepper.
Cover with a lid and leave to rest for a few minutes. Serve hot, topped with another sprinkling of pollen for flavour and as a garnish.