PAIRED BEER: Trappist Beer
- 150 g (2 1/2 oz) of strong Gorgonzola
- 500 g (1 1/9 lbm) of chicken breast
- 100 ml (3/7 cup) of beer
- extra virgin olive oil
- salt and pepper as you like.
Slice the leeks and sauté them in a pan over a low heat for around 15 minutes with a ladleful of water, some oil, a pinch of salt and some freshly ground pepper. In a saucepan toast the rice with a tablespoon of oil for around 2-3 minutes over a high heat, until it is translucent. Reduce the heat, add the sautéed leeks and cook them adding a ladleful of warm stock one at a time and keep on stirring. Halfway through cooking, add saff ron which must be melted down in a little warm stock. When the time is up, whisk it with 1 cm (2/5 inches) Gorgonzola dices and a knob of butter until it gets creamy. Leave it to stand for some minutes and fi nally serve it.