Recipe of Leek risotto with gorgonzola and roasted tomatoes

Instructions

1. Wash and cut the tomatoes in half. Place them in a tray that can go in the oven. 
2. Sprinkle them with a pinch of salt, oregano and a drizzle of oil and cook them at 180ºC for about 15 minutes.
3. Clean the leeks and cut them into thin half-moons.
4. In a low saucepan, heat a generous drizzle of olive oil together with the butter and cook the leeks until they are very tender.
5. Heat the broth in a separate pot.
6. When the leeks are well cooked, add the rice to the casserole along with the glass of white wine and wait for it to reduce.
7. Add the broth gradually, stirring constantly, for approximately 18 minutes, until it is tender.
8. To finish, with the fire off, add the diced gorgonzola and mix.
9. Add salt and pepper.