-
1
NB: I like to use a fairly strong flavoured, but creamy blue cheese, like Gorgonzola, but Stilton is also nice. Stock-wise, you may need a little more or less than in the ingredients list.
-
2
Bring stock up to a simmer.
-
3
Halve the leeks and remove any gritty bits from inside the rings. Cut the leek into fine strips rather than semi-circles, of approx 1-2 inches in length.
-
4
Melt half the butter with the olive oil and cook the leeks for approx 10 minutes over a low-medium heat until soft and tinged with brown.
-
5
Add bacon to pan and cook for about 5 minutes.
-
6
Stir in garlic and rice, cook for a further minute or two, stirring the rice until it's coated in the butter and oil and starts to go slightly translucent.
-
7
Add the wine to the pan, turning up the heat to bubble most of it away.
-
8
Add a ladleful of hot stock to the leek and rice mixture at a time, stirring more or less constantly. Add more stock each time that most of the liquid has been absorbed. Add the fresh sage.
-
9
Keep doing this for approximately 15 - 25 minutes, until the risotto is creamy, but the rice grains still have a slight bite. You'll need to start testing the rice after about 15 minutes, but it may take a little longer.
-
10
Turn off the heat.
-
11
Stir in the lemon juice, zest, remaining butter, parmesan and blue cheese.
-
12
Leave the risotto for another 2 minutes until rich, creamy and luscious. Season to taste with black pepper and salt if needed.
