January in England is made for comfort food. The promise of snow at the end of the week has me relinquishing to a cosy bowl of risotto, curled up in front of the telly with a Labrador at my feet.
Gorgonzola and Red Pesto Risotto
Ingredients (serves 2)
50g salted butter
50ml olive oil
150g leeks, finely chopped
A few sprigs of fresh thyme, leaves removed and stalks discarded
200g Carnaroli rice
100ml dry white wine
500ml hot chicken stock
100g good quality fresh red pesto
Start by heating the butter and oil in a large heavy-bottomed saucepan over medium heat. Add the leeks and thyme and fry for a few minutes, stirring often.
Add the rice and stir constantly for a couple of minutes, making sure the grains are fully coated and looking glossy. Pour in the wine and simmer for a minute or so, allowing the wine to evaporate.
Add a ladle full of stock and bring to a simmer, stirring until the stock has been absorbed. Continue adding the stock one ladle at a time, allowing it to be absorbed by the rice before adding another. Keep doing this until the rice is cooked but still has a slight bite to it. This should take roughly 20 minutes and you may not require all the stock.
Remove the pan from the heat and add the Gorgonzola and red pesto, stirring until the cheese has melted.
Serve straight away with some fresh thyme leaves scattered over the top.