Recipe of Leek risotto with gorgonzola and roasted tomatoes

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 and pepper
• 20 cherry pear tomatoes
• salt
• oregano