…or rather, we have a HUUUGE slab of stilton in the fridge leftover from Christmas (yes, still…), so here are a couple of things we’ve done with it:
1. Stilton, apple and walnut salad.
Combine wild rocket leaves, crumbled toasted walnuts, thinly sliced russet apples and crumbled stilton in salad bowls. Toss with a sweetened vinaigrette made from olive oil, red wine vinegar, salt, pepper, and a little honey. Eat for lunch, together with a delicious glass of Kir Royale like we did!
2. Mushroom and Stilton risotto.
Now this is a real treat! I know, I know, I am not sticking to a traditional recipe, but when it tastes this good who cares?!
Finely chop shallots and sweat in a little butter. When translucent, add risotto rice (I used arborio) and stir to coat in butter. Leave this on the heat for a couple of minutes, stirring occationally, to toast the rice. Add a splash of vermouth and stir. When evaporated, add a ladle of chicken stock and stir until absorbed. Keep ladling and stirring, you know the drill, until the rice is al dente and creamy. Bow for the heavyweights… Stir in a big spoonful of marscapone, a hunk of crumbled stilton and a little chopped parsley. Top with sautéed mushrooms, more parsley and black pepper. And warn someone that you may have a coronary shortly…
Hmm, still lots of stilton left and (for his health) I have had to limit how much my dear photographer eats spread on digestive biscuits! I am guessing as it is essentially a chunk of mould already it will last pretty much indefinitely?!