Recipe of Leek risotto with gorgonzola and roasted tomatoes
Today our chef Mireia Carbó delights us with a delicious leek risotto with gorgonzola and roasted tomatoes
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Ingredients
- 400 g Montsià Carnaroli rice
- 2 leeks
- 1200 ml chicken or vegetable stock
- 1 glass of white wine
- 150 g g gorgonzola cheese
- 1 tablespoon butter
- olive oil
- salt
- pepper
- 20 cherry pear tomatoes
- oregano
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