Leek and Gorgonzola Risotto
With a delicious and tangy flavor, this creamy cheesy risotto is a winner
Ingredients
- 1 cup arborio rice
- 1 leek washed and thinly sliced
- 1 L vegetable stock
- 1/2 cup dry white wine
- 150 g gorgonzola cheese
- 1 shallot
- 1 small piece celery
- 1 handful chopped walnuts
- fresh rosemary or thyme
- olive oil, butter, salt and pepper
Instructions
- Pre-heat the oven to 180ยบ. Place the walnuts for no more than 8 minutes. Reserve.
- In a large pan, heat a nob of butter with olive oil. Add the shalot and celery and leave for a couple of minutes to sweat.
- Add half of the leek. After, add the rice to the pan and then the wine. Leave the wine to evaporate completely. Season to taste.
- Add a large scoop of broth to the rice and stir it gently. When most of the liquid is evaporated, repeat the process.
- Keep doing this until the rice is fully cooked. It should still be nice and crispy and not soggy.
- Once done, toss the remaining leeks into the mixture, as well as the cheese in tiny chunks. Rectify seasoning if needed.
- Remove from the heat and leave to rest for a couple of minutes.
- Serve immediately, with the chopped walnuts and herbs on top.