22 Eylül 2012 Cumartesi

Leek, Wine & Parmesan Risotto

  • 25g butter
  • 1 tbsp olive oil 
  • 4 spring onions, trimmed and finely chopped
  • 3 leeks, trimmed and finely chopped
  • 2 garlic cloves 
  • 250g Arborio rice
  • 1 glass (or two) white wine
  • 750ml good vegetable stock
  • 25g Parmesan (veg option can be found in shops these days), finely grated 

This is dead easy but there is one thing you need to be careful with: if you are planning to drink the rest of the white wine, buy a good quality bottle. I bought an average one and now I am writing this with a toddler running around my feet, trying to grab my laptop while I 'm typing and a banging headache.
Bring the stock to a simmer. Heat a large wide pan and add half the butter and the olive oil. Add the spring onions, leeks and garlic and cook for 5 minutes until softened.
Then add the rice and stir to coat. Tip in the wine and bubble until reduced. Add the stock a little at a time, stirring until the rice is tender with a little bite and oozy. When the rice is almost done, stir in the Parmesan and the rest of butter and season. Serve with green salad.

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