Leek Risotto
From PongoUSA 11 years agoIngredients
- 4-5 cups chicken stock shopping list
- extra-virgin olive oil shopping list
- 3 small leeks, halved and thinly sliced shopping list
- 1 shallot or 1/2 onion, minced shopping list
- 1 cup arborio rice shopping list
- 1 cup white wine or 1/2 cup Wermuth shopping list
- 2 tablesp. unsalted butter shopping list
- 1/4 cup Freshly grated parmesan cheese shopping list
- 1/3 cup heavy cream, whipped to soft peaks shopping list
- kosher salt, to taste shopping list
- Minced chives, for garnish shopping list
How to make it
- Place the stock on a low simmer in a stockpot and keep a ladle nearby. Heat 2 tablespoons of oil in a deep, heavy sauté pan over medium heat. Add the shallot and cook for 2-3 minutes, until translucent; do not let them brown. Add the leeks and cook for an additional 3-5 minutes, or until the leeks have softened. Stir in the rice and toast for 2-3 minutes. Pour in the wine and let it simmer until the liquid is absorbed, and continue scraping the pan so that the rice doesn't stick. Season the rice with salt, then begin adding stock a ladle at a time, stirring often, and allowing most of the liquid to be absorbed before adding more. The rice is cooked once the grains are al dente, fully cooked but with a soft bite on the inside, between 20 and 30 minutes. Turn off the heat and vigorously beat in the
- butter and cheese with a wooden spoon to help it emulsify with the rice. If you prefer not to do this on the stove, move the pan to a towel on the counter. Whatever you do, don't hesitate. Really shake the pan back and forth with one hand while stirring with the other. Add the whipped cream, then season with salt, only if needed. Continue stirring with abandon until all the ingredients have been incorporated. Serve immediately, garnished with additional Parmesan cheese and chives.
People Who Like This Dish 3
- drakeshattuck Salt Lake City, UT
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