Heat the butter or oil in a large saucepan. On medium to high heat, saute the onions until translucent, then add the mushrooms and saute until they’re looking and smelling delicious.
Stir in the garlic and then add in the arborio rice and stir well. (Have your veggie stock at the ready, though, as you’ll be adding this in incrementally.)
Once the rice is thoroughly mixed in and heated through, pour in a cup of stock and stir constantly. You might want to turn down the heat a bit here and make sure that the rice doesn’t get stuck to the bottom of the pan. This part requires some elbow grease.
Once the water from the first cup has been mostly absorbed into the rice, go ahead and pour in another cup of broth, stirring constantly. This is also a good point to add in your chopped leeks and walnuts, as well as any spices or herbs.
Keep stirring until the water is absorbed and then add another cup of broth. Repeat this process until all the water has been absorbed and it looks like you’re making a big pot of risotto.
Now you’re ready to add in your blue cheese of choice. But only add in about 100 grams, saving the remainder to crumble over individual bowls once served.
Once the blue cheese has been stirred in and melted, you’re ready to serve.
Serve with crumbled blue cheese on top. Our Hodmedod dried peas also make an excellent topping for this dish, or if you fancy more cheesiness (without more cheese) engevita yeast flakes are always a good option.