Risotto with gorgonzola
First course
ready in: 30 mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
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INGREDIENTS FOR 4 PEOPLE
1 chopped shallot,
350gr leeks,
40gr butter,
320gr Arborio rice
2 Ecodoses of hot vegetable stock,
80gr Gorgonzola,
salt
PREPARATION
1 Cut the leek into rounds discarding the green part, then rinse them under running water. Dissolve the butter in the cooker on a low heat, sauté the shallot and leek, stirring quickly. Add 2 tablespoons water if required to soften.
2 Add the rice and stir well. Add the 2 Ecodoses of vegetable stock, stir well and close the cooker. Turn up the heat and set cooking time for 10 minutes, turning down the heat after the hiss.
3 Turn off the heat at the end of cooking, let the steam vent gradually, then open the cooker and add the gorgonzola, stirring well until creamy. Add any salt to taste and serve.
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