Risotto is definitely one of my fave comfort dishes! The best thing is, you can play with ingredients and make it with whatever you like the most (you can see bacon in mine which is what I love – I’m apparently a bacon monster!).
This time I decided to go for seasonal leek and creamy gorgonzola cheese, both ingredients go so well together. I can recommend a white wine to go with it – if I’m right it’s called Mud House (New Zealand).
LEEK & GORGONZOLA RISOTTO
- 200 g risotto rice
- 2 tbsp olive oil
- 1 large onion, diced
- 1 l vegetable stock
- 1 garlic clove, finely chopped
- 200 ml white wine
- 2 leeks, roughly chopped
- 1 tbsp butter
- 60 g gorgonzola cheese
- optional: homemade bacon crisps to decorate
Add olive oil to a pan, heat it up and add onion and garlic. Fry it over medium heat until soft and translucent, stir in risotto rice and mix until all grains are coated in oil. In a separate saucepan, heat up a vegetable stock. Meanwhile, in another pan heat up 1 tbsp of butter, add chopped leeks and fry for at least 7 minutes.
Meanwhile, in another pan heat up 1 tbsp of butter, add chopped leeks and fry for at least 7 minutes, set aside.
Pour in white wine to the pan with rice and onion, cook until wine evaporates constantly stirring. Now add the stock, one cup at the time – keep adding stock until the rice is cooked and tender but still little firm, you will not need all the stock. Cooking rice should take you about 15-20 minutes. Before the end of cooking add previously cooked leeks, crumble gorgonzola cheese over the top and stir everything well until the cheese melts. Season with salt & pepper, serve with bacon crisps (optional)