for 4 person

Leek

1 tbsp	olive oil
300 g	leek, cut into approx. 1 cm rings
¼ tsp	salt

Risotto

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, squeezed
300 g	risotto rice (e.g. Carnaroli)
2 dl	white wine
9 dl	vegetable bouillon, hot
200 g	blue cheese (e.g. Gorgonzola), cut into pieces
1 tbsp	butter
	salt and pepper to taste

How it's done

Leek

Heat the oil in a pan. Add the leek, season with salt, cover and cook over a low heat for approx. 8 mins. Remove, cover and set aside.

Risotto

Heat the oil in a pan. Add the onion and garlic, sauté for approx. 2 mins. Add the rice, sauté while stirring until the rice is translucent. Pour in the white wine and reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is al dente. Mix the cheese and butter into the risotto, heat through, season. Serve the risotto with the reserved leek.

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