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Dolcelatte and Leek Risotto

by Catherine Hill from The Weekend Cookbook

This delicious vegetarian risotto recipe brings together softened leeks and creamy Dolcelatte cheese. Finish with a stir of Parmesan and scattering of parsley.

Introduction

I get everyone to do a shift at the hob, stirring, when I do this one for friends. If you place a wooden spoon in one hand and a glass of wine in the other, pretty much anyone is keen to have a go …

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Ingredients

50g butter
2 medium leeks, halved and sliced
2 garlic cloves, finely chopped
300g Arborio risotto rice
200ml white wine
1 l hot light vegetable stock
3 tbsp chopped fresh flat-leaf parsley
150g Dolcelatte cheese, roughly chopped

Method

Melt the butter in a large, shallow pan or frying pan. Add the leeks and gently cook for 10 minutes until softened but not coloured. Add the garlic and cook for a further 2 minutes. Stir in the rice until coated in the buttery mixture and then pour in the wine. Bubble rapidly for a minute or so.

Add the stock a ladleful at a time, gently simmering and stirring as you go. Keep going for just under 20 minutes, until the rice is cooked and creamy with just a little bite. If you start to run out of stock, resort to freshly boiled water from the kettle.

Once cooked, pop a lid on and let it stand for a minute. When you’re ready to serve, scatter with the parsley and carefully stir in the cheese. Spoon into warmed bowls.

Kids:

You know yourself whether your kids will enjoy the flavour of blue cheese. If they’re likely to resist, simply spoon theirs into bowls and top with finely grated Parmesan or Cheddar before adding the Dolcelatte to the rest.

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