- 4 tbsp olive oil
- 1 onion - finely sliced
- 1 litre gluten and wheat free vegetable stock - hot
- 300g carnaroli risotto rice
- 250ml white wine
- 4 leeks - sliced
- Knob of butter
- 10 fresh thyme sprigs
- 100g gorgonzola
- Salt and freshly ground black pepper
Heat 2 tbsp olive oil in a large frying pan and gently fry the onion for around 5 minutes until just softened. Add the rice to the onions and stir until the grains of rice are coated in butter and slightly translucent.
Pour in the wine and increase the heat to medium-high. Stir until the wine has evaporated and then add a ladleful of the hot stock and again stir until the stock has been absorbed. Keep adding another ladleful of stock and stirring until the rice is creamy and cooked. Make sure you don’t overcook the rice, it needs to retain some bite. It should take around 20 minutes and you may not need all of the stock.
Meanwhile, in another pan add 2 tbsp olive oil and a knob of butter and gently fry the leeks and thyme leaves until soft. Stir these into the rice just before the end of cooking. Season and crumble the gorgonzola into the rice and cover. Remove from the heat and leave for 2-3 minutes and serve.