RISOTTO WITH GORGONZOLA & MUSHROOMS

Ingredients

2 baby leeks, finely sliced 1 shallot, finely chopped 2 cloves garlic, peeled and crushed 4 Tbsp extra virgin olive oil, plus extra for drizzling 50g butter 300 g Arborio rice 2 cups dry white wine 2 Tbsp organic chicken stock sea salt and freshly ground black pepper, to taste 8 brown mushrooms, chopped and fried 1/2 cup Gorgonzola cheese 20 g fresh sage leaves, finely chopped Parmesan, grated, for serving

Cooking Instructions

Preheat the oven to 180°C. Place a saucepan over a low heat and fry the leeks, shallot and garlic in the olive oil and butter until soft. Add the Arborio rice and stir. Stir in the white wine until absorbed. Gradually add the chicken stock, stirring until absorbed. (This could take 15 to 20 minutes.) Remove from the heat and season. Drizzle the mushrooms with olive oil, top each with the sliced Gorgonzola and a sage leaf, then roast for 5–10 minutes. Serve with the risotto and Parmesan. Wine: Single Vineyard Le Petit Shannon Pinot Noir 2012 (Shannon Vineyards)

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