Creamy leek and blue cheese risotto

Method

1. Gently heat 2 tbsp olive oil in a large frying pan. Fry the onion for 5 minutes until softened but not brown.
2. Meanwhile heat the stock in a large pan. Add the rice to the onions, then stir for a minute so the grains are coated in butter and slightly translucent.
3. Add the wine and increase the heat to medium-high. Stir until the wine has evaporated, then add a ladleful of the hot stock. Stir until the stock has been absorbed, then add another ladleful. Keep adding stock and stirring until the rice is creamy and cooked but with some bite (it will take about 20 minutes and you may not need all the stock).
4. Meanwhile, in another frying pan over a low-medium heat, add the remaining oil, a knob of butter and the thyme leaves. Gently fry for a few minutes until fragrant, then stir in the leeks and cook, stirring occasionally, until soft.
5. Stir the leeks into the risotto when you’re happy with the texture. Stir in the gorgonzola dolce, then taste to check the seasoning. Cover and remove from the heat. Leave for 2-3 minutes before serving.