Creamy leek and gorgonzola 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 pan, gently fry in another 2 tbsp olive oil and a knob of butter with the leaves from 10 fresh thyme sprigs until soft. Stir the leeks into the rice just before the end of cooking. Season, then crumble in the gorgonzola or vegetarian alternative. Cover, take off the heat, leave for 2-3 minutes, then serve.