Gorgonzola and Leek Risotto

Ingredients

(Serves 4)

• 300g risotto rice
• 250ml dry white wine
• 4 leeks, sliced 1cm thick
• 100g Gorgonzola cheese, crumbled
• 1 onion, finely diced
• 1 litre vegetable stock
• 10g butter
• 10 sprigs thyme, destalked
• Olive oil

Method

• To start, gently heat the oil in a large frying pan, adding in the onion and sweating down for five minutes until soft, but not brown.
• Next, add the risotto rice and start to ladle in the wine, bringing the heat to a medium simmer.
• Once the wine has evaporated, start to gradually add in the vegetable stock and stir continuously until all of the stock has been absorbed by the rice. The rice should look creamy and cooked through, with a little bit of bite to it.
• Next, pan cook the leeks in a little oil and a knob of butter. Once soft, add leeks to the risotto and stir thoroughly.
• Now it’s time to crumble over the Gorgonzola cheese. Remove from the heat and place the lid on top, leaving uncovered for two to three minutes before serving. Season to taste and serve.