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Kitchen Notebook

November 12, 2020

Leek Risotto

45 Mins

Heat stock in medium pot and simmer while you prepare risotto. 

Heat 2 tablespoons oil in deep, heavy sauté pan over medium heat. Add shallot and cook 2 to 3 minutes, until translucent, then leeks and cook an additional 3 to 5 minutes until leeks soften. Stir in rice and toast 2 to 3 minutes.

Pour in wine and let simmer until liquid is absorbed. Continue scraping pan so rice doesn’t stick. Season rice with sea salt, then begin adding simmering stock, a ladle at a time, stirring often, and allowing most of liquid to be absorbed before adding more. Rice is cooked once grains are al dente, fully cooked but with a soft bite on the inside.

Turn off heat and stir in butter and cheese with a wooden spoon to help it emulsify with the rice. Continue stirring until all ingredients are incorporated. Serve immediately, garnished with additional Parmesan cheese and fresh herbs, if desired.

45 Mins recipe Veg

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45 Mins recipe Veg

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