Leek, gorgonzola, and port risotto

This is just so good. And you can drink some of the port while you're cooking :)

You will need:

• Arborio rice (a cup or two)
• Leeks and shallots
• Gorgonzola or another sharp cheese that you love
• Parmigiana reggiano (you could replace with romano if you like)
• White wine and port
• Some garlic

In a heavy pot, heat up some olive oil and butter. Add some minced shallots and your leeks, cut into half-moons. Cook over low heat until caramelized and brown. Add a bit of garlic.

Making sure there is still some oil (add more if you need to), add the rice, and cook for a few minutes until rice is translucent. I usually turn up the heat a bit for this part. Then add some, maybe half a cup or something, vermouth or white wine and stir until evaporated. Turn it down again.

Now start adding your stock, a cup at a time. My stock instructions are here. After each cup is added, stir slowly until all the liquid has been absorbed. Keep doing this until the rice is tender but al dente.

Remove from the heat and stir in a couple of knobs of butter and some nutmeg and black pepper. Remember what the two fat ladies would say... "Buttah makes it bettah!" Crumble in your gorgonzola and some grated parmigiana reggiano. You can stir in some lemon zest to cut the heaviness if you want.

Make a port glaze by cooking port on high heat until it thickens. You could also do this with balsamic, I bet white balsamic would be good with the leeks.

Drizzle your reduction over each serving of risotto and wait for your friends to tell you how beautiful dinner is, and how happy they are to have a friend that is just such a good cook :)