Risotto aux Poireaux (Leeks) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This risotto dish is rich & creamy & the rice still has a little bite to it. My trick to making great risotto is to make sure the rice has absorbed the stock before adding more stock & to stir vigorously & constantly. It is a bit tiring, but so well worth it! Ingredients:
3 tablespoons butter (divided 2 and 1) |
1 1/2 cups arborio rice or 1 1/2 cups long-grain white rice |
2 leeks, white part only,julienned |
1/2 cup light cream (half & half) |
1/2 cup parmesan cheese |
3 tablespoons fresh parsley, chopped |
6 cups chicken stock |
1/2 cup dry white wine |
1 teaspoon saffron thread |
2 tablespoons olive oil |
1/3 cup shallots or 1/3 cup onion, minced |
salt and pepper, to taste |
shaved parmesan cheese, garnish (optional) |
Directions:
1. Infuse wine with saffron threads.
2. Bring broth to a simmer in a saucepan.
3. Heat 2 tablespoons butter in a pan over moderate heat& add leeks and sauté until wilted and tender, about 5 minutes.
4. Add cream and continue cooking until cream has thickened.
5. Add salt and pepper.
6. Remove from heat and set aside.
7. Over medium high heat 2 tablespoons olive oil and remaining 1 tablespoon butter in a 4 quart pot.
8. Add shallots or onion and sauté until tender, about 1- 2 minutes.
9. Add rice and stir making sure all grains are coated about 2 minutes.
10. Add wine and stir until completely absorbed.
11. Begin adding stock, 1/2 cup at a time, stirring continuously.
12. Stock must be completely absorbed before adding next 1/2 cup.
13. Continue until all stock has been used.
14. Stir in leeks, parmesan and parsley, season with salt& pepper.
15. Serve immediately.
16. Serves 4- 6 side dishes, or 2 4 main courses.
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