I had this side dish with dinner last night and I forgot to take a picture! There isn't much to see anyway, it isn't a colorful dish but it's a very tasty dish. I paired it with salmon, which I topped with lots of chopped fresh parsley, garlic, lemon juice (1/2 lemon), salt/pepper and some oil. The salmon can be wrapped in foil and cooked on the grill or, if you are against using foil, just bake it in the oven. I also had cold kale salad, similar to the last one I made. Start by cleaning and chopping the kale into small pieces (about 1 bunch- serves 4-6). Make the dressing by mixing 3 tablespoons of vinegar (2 balsamic and 1 rice) and 1 tablespoon of oil, 1 tablespoon of honey and salt/pepper - whisk together and pour over the kale until it's well coated. I had a little bit of dressing leftover, which I kept in case someone wanted extra dressing. Let the kale marinade for 20 minutes, mixing from time to time. Before serving add some Parmesan cheese and toasted pine nuts. Use almond slivers if you are allergic to pine nuts (and apparently I am).
Ok, and now on to the star of the post, the risotto with leeks. This dish is very creamy and rich and even though I paired it with salmon, I think it's versatile enough to be paired with anything (steak would be really good).
Serves - 4
2 Leeks, cleaned and thinly sliced (1/4 inch maybe)
3/4 cup of heavy cream
1 cup of Arborio rice
3 cups of chicken broth
2 tablespoons of oil (olive is fine)
2 tablespoons unsalted butter
1 clove of garlic, finely chopped
A tiny bit of Parmesan cheese
Sauté the garlic (on medium) in the oil and butter until fragrant, then add the rice and cook for 2 minutes. Slowly add the chicken broth, about 1/2 a cup at a time, letting it cook until most of it absorbs, then add more.
For the leeks, add them to a saucepan with the cream and cook on medium heat (a simmer) until the leeks are tender and the cream has thickened (about 15 minutes).
When everything is done, combine them and taste. If you want to add more flavor, add a little bit of Parmesan cheese and stir.