Risotto with leeks, Gorgonzola and saffron



  • 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


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.

COOKING TIME 30 minutes
PAIRED BEER Cruasè Oltrepò Pavese

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Risotto with leeks, Gorgonzola and saffron
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