Lancashire Cheese rissotto

This risotto can vary to the type of season we are in, for example a good combination in Spring is nettle and wild garlic.


  • 250g Risotto rice
  • 50g Chopped shallots
  • 1 Roasted garlic clove
  • 100ml White wine
  • 400ml Chicken or vegetable stock
  • 50g Tasty Lancashire cheese
  • 50g Butter
  • 20g Mixed fresh fine herbs


  1. Sweat off the chopped shallots in olive oil until they become translucent
  2. Add the white wine and reduce until almost evaporated
  3. Slowly pour in the chicken stock about 100ml at a time until the rice has almost absorbed all the stock
  4. Season carefully and check that the rice is not overcooked
  5. Finish with the butter and the grated Lancashire Cheese