Monday, November 1, 2010

Risotto with Leeks (Update)

I've made this risotto in the past and posted the recipe already (original link with other recipes). At the time, I was just entering the blogging world and didn't include any pictures. I absolutely love eating risotto with leeks, and I feel like my previous post didn't do the dish any justice. So here are some pictures to go with the recipe.

Chop up the leeks and garlic (I cut the recipe in half).
The cream thickens and develops a mild sweetness.
Isn't this gorgeous? The parsley is my attempt at decorating. hehe

Risotto with Leeks Recipe:

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
  1. 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.
  2. 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).
  3. When everything is done, combine them and taste (Parmesan might be a nice addition).