This is Patrizia’s simple, yet elegant risotto for a March afternoon lunch….We just returned from hiking for four days in the Cinque Terre so a homemade risotto with fresh rucola salad really hit the spot!
Heat 3 – 4 cups organic vegetable or chicken stock in a saucepan.
Chop 1/2 leek into rings and saute in a tablespoon of olive oil for a few minutes.
Add 1 cup of Canaroli or Arborio rice and cook with leek till the rice is golden brown and roasted. Add 1/2 dry cup white wine and heat until the wine is just absorbed. Then add a ladle of hot stock. Stir the risotto briefly, then let cook until the liquid is absorbed again. Each time the risotto begins to dry out, add more stock. Carry on with this method for about 20 minutes or until the rice is al dente. Be certain not to over-stir or overcook the rice.
In the last few minutes or when just al dente, stir in 1 cup of soft Gorgonzola cheese, cubed or cut into pieces. Cover the pot and let the risotto sit for a few minutes off the heat.
Serve with freshly grated Parmesan Reggiano atop each portion.