February 20, 2012

Leek Risotto

This basic risotto recipe is a good side dish for any kind of meat.

(5 servings / 45 minutes) / Click here to see this recipe in Portuguese

4 cups arborio rice
8-9 cups chicken broth
1 cup white wine
1 tbs. butter
2 garlic cloves, crushed
2 cups leeks, chopped
½ cup grated Parmesan cheese
salt and pepper to taste
½ cup green onion, chopped

1 - Put chicken broth in a saucepan and keep boiling on low heat throughout the risotto preparation.
2 - In a large saucepan, melt butter and put garlic. Cook until garlic is white.
3 - Add leeks, mixing well, until the leeks begin to soften.
4 - Put rice and stir for about 3 minutes.
5 - Put a cup of boiling broth and mix gently so that the broth is completely absorbed.
6 - When the liquid is almost all evaporated, pour wine and mix again until all incorporated to the rice.
7 - After that, repeat the process (1 cup broth + stir until absorbed) until the rice is done, al dente.
8 - Turn off the heat, add cheese, salt and pepper to taste and mix well.
9 - Finish with green onion.

Add celery to this recipe.
You can use beef or vegetable broth instead of chicken broth.
Risotto's cooking time is usually 18 minutes, start counting when you add the first cup of broth. Still, keep proving until the rice is al dente or good for your taste.

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