Risotto with Leeks, Parsley and Parmesan
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Risotto is an easy Italian comfort food, but it does require your full attention while making it. You need to stir frequently in the pot, so the rice cooks evenly and so it doesn't burn on the bottom of the pot.
In this version, leeks, garlic and herbs are used, but risotto can be made in countless variations.
Servings
: 4
people
Ingredients
1
onion
3
cloves
garlic
3
bunches
leeks
0.5
bunch
parsley
75
g
parmesan
Olive oil
300
g
risotto rice
2.5
dl
dry white wine
1
l
chicken stock
60
g
butter
Salt and pepper
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Instructions
Step 1/8
Peel and chop onion and garlic. Cut leeks into fine rings. Pick and chop parsley, and grate the parmesan.
Step 2/8
Fry onion and garlic in olive oil in a pot, until the onions are clear.
Step 3/8
Add risotto rice, and fry for another 1 minute.
Step 4/8
Add white wine, and stir often, until all liquid has evaporated.
Step 5/8
Add a small amount of stock, and let it slowly work into the rice with frequent stirring. Continue with the rest of the stock, until the rice is cooked through, but still has a slight bite. This takes about 15 minutes.
Step 6/8
Fry the leeks in half of the butter in a pan over medium heat for 5-6 minutes, without them taking on color.
Step 7/8
Fold in leeks, parsley, the rest of the butter and half of the parmesan in the risotto, and season to taste with salt and pepper.
Step 8/8
Top with the rest of the parmesan when serving.
