Leek risotto with blue cheese and hazelnut oil from The Myrtlewood Cookbook: Pacific Northwest Home Cooking (page 125) by Andrew Barton

  • Parmesan cheese
  • leeks
  • Show all ingredients...

  • EYB Comments

    Can substitute another blue cheese for Point Reyes blue cheese, and walnut oil for hazelnut oil.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute another blue cheese for Point Reyes blue cheese, and walnut oil for hazelnut oil.

  • Rutabaga on March 28, 2019

    Blue cheese, leeks, and hazelnut oil are a good flavor combination. Unfortunately, I used the full two quarts of stock when making my risotto, just because I wanted to finish it off. The result was a soupy risotto that was also a little overcooked, but that was my fault, not the recipe's. I was pleasantly surprised by the charred leek tops. I was afraid they would be tough and flavorless, but they were tender and sweet, and made this a much more interesting dish.

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