In early November, we teamed up with the brilliant Dominic Franks of Dom in the Kitchen to judge our SAVEUR Selects recipe competition. Dom, an accomplished cook, food writer, and creative event producer, has been inspiring home cooks for years with his simple yet elevated approach to seasonal cooking.
See the pans that inspired the recipe - currently 30% Off.
Based in the idyllic village of Belleau, Lincolnshire, Dom writes a popular recipe column for Lincolnshire Life Magazine and champions the incredible local produce of his county. With a passion for sharing recipes that are both approachable and packed with flavour, he was the perfect judge to showcase the versatility of our SAVEUR Selects cast iron cookware.
The Competition
The recipe submissions were nothing short of inspiring, brimming with creative one-pot wonders that showcased the endless possibilities of cooking with high-quality, durable cookware. In the comments section alone, you’ll discover a treasure trove of ideas, cooking tips, and hacks.
Visit it here
Choosing a winner wasn’t easy for Dom, but one recipe stood out above the rest: Lori’s Leek and Gorgonzola Risotto. Since announcing the winner, we couldn’t resist trying it ourselves—and it’s safe to say, it’s become a new favourite.
Meet the Dish
This dish is a celebration of simplicity and bold flavours. Lori shared that this was one of the first recipes she learned to cook, driven by her love for Gorgonzola cheese. Her secret ingredient—a nod to her great-grandmother’s wisdom—adds an unexpected depth to the dish that we can’t get enough of.
With its creamy texture and delicate leek-and-cheese flavour, this risotto will impress at any dinner table. Now, it’s time to make it yours.
Lori’s Leek and Gorgonzola Risotto
The Secret Ingredient:
Lori’s great-grandmother’s tip: Add half an anchovy fillet (preserved in olive oil) to the soffrito (a sauté of celery, carrot, and onion that serves as the base of many Italian dishes). The anchovy melts as it cooks, leaving no trace but a richer, umami-packed flavour.
The Cookware:
To achieve perfect risotto, we recommend using SAVEUR Selects enamelled cast iron or tri-ply pans.
For smaller gatherings, the SAVEUR Selects enamelled cast iron Saucier size is ideal, while the casserole or braiser sizes are perfect for 5+ portions.
Ingredients (Serves 4):
- 1500ml hot vegetable stock
- 30g butter
- 1 small yellow onion, finely chopped
- 1 leek, sliced into halves (shorter pieces preferred)
- 70–80g sweet Gorgonzola cheese, cut into small cubes
- 320g risotto rice (Arborio or Carnaroli)
- 1/2 glass white wine
- Salt and freshly ground pepper (to taste)
- 1/2 anchovy fillet, chopped finely (the secret ingredient)
- Optional: A pinch of saffron or 1/2 tsp turmeric for colour
- Optional: 40g grated Parmesan cheese for garnish
Method:
-
Toast the Rice:
Heat a drizzle of olive oil in a saucepan over high heat. Add the risotto rice and toast for 2–3 minutes, stirring constantly until translucent. Remove the rice from the pan and set aside. -
Soften the Leeks:
In the same pan, sauté the leeks over low heat with a drizzle of olive oil, a pinch of salt, freshly ground pepper, and the secret ingredient. Cook for 15 minutes, stirring occasionally, until soft and fragrant. -
Incorporate the Rice:
Return the toasted rice to the pan and add the wine. Stir well and let it cook off. Gradually add hot vegetable stock, one ladle at a time, stirring constantly and allowing each ladle to absorb before adding the next. -
Optional Colour Boost:
Halfway through cooking, dissolve saffron or turmeric in a bit of broth and stir it into the risotto for a golden hue. -
Finish Cooking:
Continue adding broth and stirring until the rice is al dente. The risotto should be creamy but not soupy. -
Add the Finishing Touches:
Stir in Gorgonzola cubes and butter until melted and well combined. Remove from heat and let rest for a few minutes. -
Serve:
Plate the risotto and garnish with grated Parmesan, if desired.
Method With Pictures
1. Toast the Rice:
Heat a drizzle of olive oil in a saucepan over high heat. Add the risotto rice and toast for 2–3 minutes, stirring constantly until translucent. Remove the rice from the pan and set aside.
2. Soften the Leeks:
In the same pan, sauté the leeks over low heat with a drizzle of olive oil, a pinch of salt, freshly ground pepper, and the secret ingredient. Cook for 15 minutes, stirring occasionally, until soft and fragrant.
3. Incorporate the Rice:
Return the toasted rice to the pan and add the wine. Stir well and let it cook off. Gradually add hot vegetable stock, one ladle at a time, stirring constantly and allowing each ladle to absorb before adding the next.
4. Optional Colour Boost:
Halfway through cooking, dissolve saffron or turmeric in a bit of broth and stir it into the risotto for a golden hue.
5. Finish Cooking:
Continue adding broth and stirring until the rice is al dente. The risotto should be creamy but not soupy.
6. Add the Finishing Touches:
Stir in Gorgonzola cubes and butter until melted and well combined. Remove from heat and let rest for a few minutes.
7. Serve:
Plate the risotto and garnish with grated Parmesan, if desired.
See the pans that inspired the recipe - currently 30% Off.
Lori’s Tips for Perfect Risotto
- The Anchovy Secret: Adds a subtle umami flavour without being overpowering.
- Golden Glow: A pinch of saffron or turmeric enhances both flavour and appearance.
- Cheese Adventures: Experiment with cheeses like mascarpone, ricotta, or cheddar.
- Portion Perfect: Italians often measure rice by the handful—one per person is a good rule of thumb.
Explore More
Discover more recipes and tips on the Buy Me Once Recipe Hub, or dive into the art of cooking with cast iron on our Enamelled cast Iron Page.
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