Leek Risotto

I have never made risotto and tonight I put all my fears aside and decided to give it a go. I had some leeks in the fridge so I decided to do a Roasted Leek Risotto. Well after my post about my favorite food, I think I will have to rethink my list of favorites and trust me, risotto will be top of the list. The end result came out exactly as it should – silky, smooth with an al dente bite to the rice and the taste of the leeks was sweet and not over-powering at all.
Risotto will definitely appear on my menu again and I cannot wait to try out new flavors – asparagus, mushroom, sun-dried tomatoes etc…. I got a recipe from Recipe Zaar and adapted it for my family.

Leek Risotto

3 cups chicken stock or chicken broth
1 tablespoon olive oil
1 cups leeks, chopped
2 cups arborio rice (only Arborio will do)
1/2 cup dry white wine
1/2 cup freshly grated parmesan cheese
a knob of butter
salt and pepper
  1. Pour the stock into a saucepan and bring to a simmer.
  2. Keep liquid hot.
  3. In a large, heavy saucepan over low heat, heat oil.
  4. Add the leeks and saute about 5 minutes.
  5. Add the rice and stir until white spots appear in the center of the grains, about 1 minute.
  6. Add the wine and stir until absorbed, about 2 minutes.
  7. Add one ladleful of the hot stock, adjust the heat to maintain a gentle simmer, and cook, stirring constantly, until the liquid is absorbed, about 2 minutes.
  8. Continue adding the stock, one ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, 20-25 minutes longer.
  9. Add the cheese and butter and season with salt and pepper to taste.
  10. Stir to mix well.
  11. Serve at once.

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