Leek and Parmesan Risotto

It’s been a while since I shared a recipe and I found a really good one this week , Leek and Parmesan Risotto, it’s really tasty, and the leftovers heated up ok unlike many risottos. I discovered that Sushi Rice is an excellent substitute for Arborio, even better I think.

Ingredients:

50g Butter

2T Olive Oil

2 Garlic Cloves – whole

4 Green Spring Onions – sliced in 1 inch pieces

2 Leeks – quartered lengthways and finely sliced

1 Cup Arborio or Sushi Rice

1 Glass Wine (adds amazing flavour but leave out if you like)

750ml Vegetable or Chicken Stock

Quarter Cup Grated Parmesan

Put the stock in a pot and heat to medium. This is the most important part to make your risotto succeed, if you don’t heat the stock you will shock the rice as you add it and you won’t get a nice creamy texture.

In a separate pot or pan, melt half the butter and oil together. Add garlic, onions and leek and cook for a couple of minutes until softened, I find covering the pot is an easy way to do this.

Now add the rice and stir for a minute, then add the wine and stir or cover for a couple of minutes. Once the wine is mostly absorbed, start adding the stock, a ladle at a time, stirring constantly. You will probably need to add about a ladle a minute until all the stock is absorbed by the rice. This should take around 15-20 minutes.

Once all the stock is added and mostly absorbed taste test the rice to see if it is cooked. I found that mine needed about an extra 3 minutes at the end. If your rice is drying out just add a ladle or two of warm water.

Once your rice is done, add the rest of the butter and grated parmesan and stir through. Serve immediately.