Gorgonzola and Leek Risotto

The garden is covered with golden brown leaves, the wind is whistling through every crack and crevice in the house and I can finally get back to wearing my beloved boots, hats and gloves - yes, it's autumn and I love it. It also means that I can start making risotto again; I know there are summery risotto recipes out there but really, for me, it's a cold weather dish.

This one, creamy with gorgonzola, is perfect for these increasingly dark evenings. Make it when you've got the kitchen to yourself - then switch on the lights, pour yourself a glass of wine and watch the wild weather outside from your warm, cosy haven, whilst stirring the risotto and contemplating life.

I am sending this to Speedy Suppers, the blog challenge hosted by Sarah at Maison Cupcake and Katie at Feeding Boys, as the theme this month is cheese.

I am also entering my risotto (with extra leeks) into Extra Veg, a blog challenge run by Helen from Fuss Free Flavours and Michelle (Utterly Scrummy) and hosted this month by Emily from A Mummy Too. 

RECIPE

Serves 2 generously

2 leeks

50g butter

1 teaspoon olive oil

1 glass dry white wine

1 litre hot vegetable stock

250g carnaroli or arborio rice

120g Gorgonzola

10g parmesan, grated

Chop the leeks very finely. Melt the butter with the oil in a wide saucepan, add the leeks and cook gently until softened, being careful not to colour them as leeks can turn very bitter if they start to brown.

When the leeks are soft, tip in the rice and stir well so that all the grains are coated in the buttery juices. Turn up the heat to medium and pour in the wine. Keep stirring until it is absorbed.

Start adding the stock, a ladleful at a time, making sure it is all absorbed before adding the next, stirring all the while to make sure the rice doesn't start to stick.

The rice should be cooked after about 18 minutes (it should still have a slight 'bite' to it). You might not need all the stock or you may need a little more (you could just add boiling water).

Add the blue cheese, roughly crumbling it in and stirring so that it melts into the risotto. You can also beat in the parmesan at this point or you can sprinkle it over just before eating if you prefer.