Leek and Gorgonzola Risotto
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- 100 grams of butter 1 medium onion, chopped 1 clove(s) of garlic, minced 1 and 1/2 cup(s) of rice for risotto 5 cup(s) of vegetable broth tea 1 teaspoon(s) of salt50 grams of chopped Gorgonzola cheese 1 large sliced leek cherry tomatoes (if you want) 1/2 cup(s) of grated Parmesan cheese. | 100 g
- Flank steak or filet mignon | 800 g
- Cook vegetables in water and salt. We are going to use the vegetable broth.
In a medium saucepan, heat 1 tablespoon of butter and sauté the leeks. Remove and reserve.
In the same pan, heat 1 tablespoon of butter and sauté the onion and garlic.
Add the rice and sauté it until very hot.
Add 3 cups (tea) of vegetable stock and salt and cook on low heat for about 10 minutes, stirring constantly.
Add broth little by little, as needed, so that the rice is always covered with broth, but not too much.
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