Caramelized Leek Risotto
Directions
- 1Heat the chicken stock in a pot and keep it warm over low heat.
- 2In a large pan, melt the butter and olive oil over medium heat.
- 3Add the sliced leek and sauté until they become soft and caramelized, about 10-15 minutes.
- 4Stir in the Arborio rice and cook for a couple of minutes until the grains are well coated and slightly translucent.
- 5If using, pour in the dry white wine and cook until it’s mostly absorbed by the rice.
- 6Begin adding the warm chicken stock to the rice, one ladleful at a time, stirring gently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired level of doneness (usually about 18-20 minutes).
- 7Once the rice is cooked, stir in the grated parmigiano reggiano and mix until the cheese melts and the risotto becomes creamy.
- 8Taste the risotto and season with salt and pepper as needed.
- 9Remove the pan from the heat and let the risotto rest for a minute or two.
- 10Serve the caramelized leek risotto warm, garnished with some extra grated parmigiano reggiano on top.
Ingredients
- 30 g butter
- 1 tbs extra virgin olive oil
- 1 large leek, ends removed and sliced
- 200 g cannaroli/Arborio rice
- 0.25 cup dry white wine
- 1 L chicken stock (prepared from powder)
- 20 g grated parmigiano reggiano
- salt
- pepper
Equipment
potlarge pan
Tips
- Leeks are in season, making the dish even cheaper.
- Parmesan is optional.
- White wine can be substituted with chicken stock.
- Can be easily doubled.
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