How to make it

  • Grate leek, surly you can also cut it.
  • Heat olive oil, add leek and rice. Mix until rice is well covered with oil.
  • In a separate large saucepan bring the bouillon to a simmer, and keep it hot.
  • Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot bouillon.
  • Add salt and pepper.
  • Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
  • After third portion of bouillon add saffron.
  • To the cooked rice add some more saffron, butter and parmesan.
  • Cook over medium heat, stirring, until the butter and parmesan melt.
  • Season with salt.

Reviews & Comments 3

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  • joyinabasket 10 years ago
    Your risotto looks awesome...I gotta try this!
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  • chriesi 11 years ago
    Thanks a lot.
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    " It was excellent "
    kukla ate it and said...
    ...and for a first risotto, that looks FABULOUS!! Great flavours going on, too :) I love using saffron too :) Great recipe, Chriesi :)
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