Leek and Gorgonzola Risotto
Ingredients:
6 baby leeks, trimmed
4 tbsp olive oil
340g/12oz/1½ cups Arborio rice
150ml/¼ pint/scant ⅔ cup white wine
1l/1¾ pints/4 cups hot vegetable stock
115g/4oz Gorgonzola cheese, diced
salt and ground black pepper
Method:
1 Brush the leeks with oil. Grill (broil) for 10 minutes, turning occasionally, until charred and softened. When cool enough to handle, slice crossways with a sharp knife into 2.5cm/1in lengths
and set aside.
2 Heat the remaining oil in a large frying pan, add the rice and stir until coated with oil. Increase the heat and stir in the wine. Cook, stirring, until most of the wine has been absorbed, then add 2 ladles of hot stock.
3 Reduce the heat and cook gently, stirring frequently and adding more stock as the liquid is absorbed.
4 When all the stock has been added and the rice is tender but still retains a slight ‘bite’, stir in the cheese and leeks and season with salt and pepper. Set aside to stand for 1 minute before serving on warmed plates.
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