- 2 baby leeks, chopped
- 1 shallot, chopped
- 2 garlic cloves, crushed
- 2 t olive oil, plus extra for drizzling
- 50 g butter
- 1 cup risotto rice
- 1 cup white wine
- 3 cups chicken stock
- Sea salt and freshly ground black pepper, to taste
- 8 brown mushrooms
- 150 g Gorgonzola, sliced
- 6 sage leaves
- Grana Padano, grated, to serve
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.