Comfort food at its best, this rich and creamy risotto, flavoured with tangy blue cheese and bacon, is a real feast.
As an experienced cook, I took the liberty of changing the method slightly to greatly enhance the sensory appeal of the plated meal when preparing this simple risotto for just two (2). Measure the olive oil by half, add to the pan with an equivalent measure of unsalted butter and melt over a very gentle heat before adding the finely sliced (lengthwise) shallots and then allow the shallots to very slowly caramelise and release the natural sugars until they are a pale brown colour, this stage may take a minimum of twenty (20) minutes on the stovetop. Do not over colour (burn) as the final result will be unpleasant. I replaced the middle bacon rashers with finely diced and sautéed speck (far less salt) or pancetta could be used as an alternative. Continue the dish as per the original recipe and enjoy! - 29 Jun 2014 (Review from Allrecipes AU | NZ)