Risotto Aux Poireaux Leeks
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!!
Steps
Infuse wine with saffron threads.
Bring broth to a simmer in a saucepan.
Heat 2 tablespoons butter in a pan over moderate heat& add leeks and saut until wilted and tender , about 5 minutes.
Add cream and continue cooking until cream has thickened.
Add salt and pepper.
Remove from heat and set aside.
Over medium high heat 2 tablespoons olive oil and remaining 1 tablespoon butter in a 4 quart pot.
Add shallots or onion and saut until tender , about 1- 2 minutes.
Add rice and stir making sure all grains are coated about 2 minutes.
Add wine and stir until completely absorbed.
Begin adding stock , cup at a time , stirring continuously.
Stock must be completely absorbed before adding next cup.
Continue until all stock has been used.
Stir in leeks , parmesan and parsley , season with salt& pepper.
Serve immediately.
Serves 4- 6 side dishes , or 2 4 main courses.
Ingredients
butter, arborio rice, leeks, light cream, parmesan cheese, fresh parsley, chicken stock, dry white wine, saffron thread, olive oil, shallots, salt and pepper