Rice with gorgonzola and leeks

October 4, 2012 by Daniele Buzzurro

– rice (parboiled): 250 gr.
– leeks: 400 gr.
– gorgonzola: 70 gr.
– shallots: 1
– saffron
– butter
– Extra virgin olive oil
– Vegetable broth
– salt

 

Reduce the leeks into rounds and stew them with a ladle of water, salt and a knob of butter. Let them cook until the liquid is completely absorbed.
Dissolve a sachet of saffron in the broth.
Finely chop the shallots and let cook with a drizzle of extra virgin olive oil. Then add the previously cooked rice, leeks and broth.
Stir in the risotto with gorgonzola and a knob of butter.
Season with salt and serve.

 

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