Gino D'Acampo's oozing baked risotto recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Gino D’ Acampo’ s oozing baked risotto with sausage leek & gorgonzola recipe By Gino D'Acampo - August 28, 2022 I love every kind of risotto and this one is fantastic. Try it with different cheeses; for example, you can substitute the gorgonzola for taleggio or dolcelatte, the parmesan for pecorino. If you don’t have red pesto in your cupboards (do buy some, it’s a great flavour!) don’t worry too much, it will still taste great. Haarala Hamilton SERVES 4 1 large leek, about 200g 4 tbsp olive oil 6 pork sausages, total weight about 400g, skins removed 350g arborio rice 1.3 litres boiling water 1 chicken stock cube 1 vegetable stock cube 150g frozen peas, defrosted 80g parmesan cheese, finely grated 5 tsp good-quality shop-bought red pesto 200g gorgonzola cheese (weighed after the rind has been trimmed off), chopped into small cubes 2 mozzarella balls, drained, chopped into small cubes If the leek has not been trimmed, trim off 1cm from the bottom and 10cm from the top. Wash it well, as there can be dirt hidden under the top layer. Cut in half lengthways, then slice as fine as you can. Set aside. Preheat the oven to 220C/200C fan/gas 7. Pour the olive oil into a large saucepan and place over a high heat. Add the sausages and, with a wooden spoon, break up the meat into small pieces. Fry for 10 minutes, stirring occasionally. Remove with a slotted spoon to a bowl then set aside, leaving the flavoured oil in the saucepan. Put the leek into the saucepan and fry for 5 minutes, stirring occasionally with a wooden spoon. Add the rice and stir well for a further 2 minutes, allowing it to become toasted and flavoured by the leek and oil. Reduce the heat to medium and pour in 900ml boiling water, then crumble in both stock cubes and stir all together. Simmer for 5 minutes, stirring occasionally. Return the sausagemeat to the pan, add the peas, stir and continue to cook for a further 2 minutes. Pour over 400ml more boiling water, then add half the parmesan and all the red pesto. Add half the gorgonzola too and stir well. Continue to cook for a further 7 minutes, stirring occasionally, then switch off the heat. At this point your risotto will look quite wet and runny. This is how it should be, as it will continue to cook in the oven. Using a ladle, place half the risotto in a large ceramic or glass ovenproof dish (mine measures 27cm x 20cm). Scatter over half of the remaining gorgonzola. Sprinkle over half of the mozzarella and half of the rest of the parmesan. Pour the remaining risotto on top of the cheeses. Scatter over the last of the gorgonzola and mozzarella, then finally sprinkle over the remaining parmesan. Place the dish in the centre of the oven and bake for 20 minutes. Remove from the oven then allow the risotto to rest for 5 minutes before serving with a bottle of full-bodied Italian red wine. Now buy the book Gino’s Italy: Like Mamma Used to Make by Gino D’Acampo will be published by Bloomsbury on 15 September, price £25. To pre-order a copy for £21.25 with free delivery until 11 September, go to mailshop.co.uk/books or call 020 3176 2937. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved