Risotto with leeks, Gorgonzola and saffron - Gorgonzola DOP
- 70 g (2 1/2 oz) of mild gorgonzola - 350 g (12 1/3 oz) of rice type Carnaroli - 250 g (8 5/6 oz) of leeks - saffron - butter - salt and pepper as required -
Ingredients
- 70 g (2 1/2 oz) of mild gorgonzola
- 350 g (12 1/3 oz) of rice type Carnaroli
- 250 g (8 5/6 oz) of leeks
- saffron
- butter
- salt and pepper as required
- 1 l (4 2/9 cup) of vegetable stock
- extra virgin olive oil
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