trevise and gorgonzola risotto

risotto con trevisana e gorgonzola

for 6

4 medium heads trevise

3 medium leeks

1.5 litres chicken stock (see here)

Maldon salt and freshly ground black pepper

100 g unsalted butter

½ inner white heart of 1 head celery, finely chopped

1 medium red onion, peeled and finely chopped

1 garlic clove, peeled and finely chopped

400 g carnaroli rice

150 ml Pinot Grigio (white wine)

300 g Gorgonzola dolce, in small pieces

60 g Parmesan, freshly grated

Wash the vegetables well. Finely slice the stem – the white part of the trevise head – to about halfway up the head. Trim away the tough green parts of the leek and finely slice the white part. Separately, finely slice the pale green parts and the dark red tips of the trevise. Put the stock on to simmer on a medium to low heat. Season it well.

Heat half the butter in a large, thick-bottomed saucepan and add the celery and onion. Soften gently for 5–6 minutes. Add the white of the leek and the trevise stems, and stir for a minute. Add the garlic and rice and stir thoroughly. Cook for 2–3 minutes then pour in half the Pinot Grigio. Allow to bubble and reduce, then start to add the stock, ladle by ladle, stirring continuously, and not adding any more stock until the previous ladleful has been absorbed. Continue stirring and adding stock until the rice becomes al dente, about 15 minutes.

Meanwhile, melt the remaining butter over a medium heat. Add the trevise tips and the pale green part of the leeks, along with 1 teaspoon salt. Cover and leave on the heat for 2–3 minutes. Add to the risotto, with the remaining wine. Stir in the soft Gorgonzola bit by bit, keeping a few pieces to top each serving. Sprinkle with Parmesan.