"beat the Blues" Blue Cheese Risotto

• ounces butter↗2
• tablespoon olive oil↗1
• ounces leeks, trimmed↗12
• garlic cloves, crushed↗2
• ounces smoked bacon or 6 ounces pancetta, fat removed and diced↗6
• ounces arborio rice↗12
• ml dry white wine↗100
• liters chicken stock or 1 1/2 liters vegetable stock↗1 1⁄2
• teaspoons fresh sage, chopped↗2
• lemon, juice and zest of↗1
• ounces blue cheese (see instructions)↗6
• tablespoons parmesan cheese, freshly grated↗4
• fresh ground black pepper↗

Step-by-step instructions

1. 1

   NB: I like to use a fairly strong flavoured, but creamy blue cheese, like Gorgonzola, but Stilton is also nice. Stock-wise, you may need a little more or less than in the ingredients list.

2. 2

   Bring stock up to a simmer.

3. 3

   Halve the leeks and remove any gritty bits from inside the rings. Cut the leek into fine strips rather than semi-circles, of approx 1-2 inches in length.

4. 4

   Melt half the butter with the olive oil and cook the leeks for approx 10 minutes over a low-medium heat until soft and tinged with brown.

5. 5

   Add bacon to pan and cook for about 5 minutes.

6. 6

   Stir in garlic and rice, cook for a further minute or two, stirring the rice until it's coated in the butter and oil and starts to go slightly translucent.

7. 7

   Add the wine to the pan, turning up the heat to bubble most of it away.

8. 8

   Add a ladleful of hot stock to the leek and rice mixture at a time, stirring more or less constantly. Add more stock each time that most of the liquid has been absorbed. Add the fresh sage.

9. 9

   Keep doing this for approximately 15 - 25 minutes, until the risotto is creamy, but the rice grains still have a slight bite. You'll need to start testing the rice after about 15 minutes, but it may take a little longer.

10. 10

    Turn off the heat.

11. 11

    Stir in the lemon juice, zest, remaining butter, parmesan and blue cheese.

12. 12

    Leave the risotto for another 2 minutes until rich, creamy and luscious. Season to taste with black pepper and salt if needed.