Leek Risotto
Sauté the arborio rice before adding liquid to develop a slightly nutty flavor. The process also coats the grains with oil and prevents them from releasing too much starch too quickly. This results in a better texture and creamy consistency, helping the rice cook evenly and hold its shape throughout the cooking process. Continuously stirring risotto releases starch from the rice, creating the creamy texture that is characteristic of risotto. The stirring action “scrapes” off the starch on the rice grains, allowing it to thicken the cooking liquid and create a smooth sauce.
Ingredients
- 2–4 cups stock or broth (vegetable or chicken)
- 2 tablespoons olive oil
- 1 clove garlic, minced
- ¼ cup sliced leek (plus 1 tablespoon for garnish)
- ¼ cup chopped onion (optional)
- ½ cup arborio rice
- ¼ cup white wine (Sauvignon Blanc or Pinot Grigio)
- ¼ cup grated Parmesan
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Place the broth in a saucepan and heat to a low simmer. Keep the broth hot as you make the risotto.
- Heat oil over medium heat in a wide-base 10- inch pan or 3-quart Dutch oven. Add garlic, leek, and onion (if using) and sauté until soft. Set aside 1 tablespoon of the sautéed alliums for garnish.
- Add rice and sauté for about 4 minutes. Lower heat to medium simmer. Add wine, deglaze, and stir constantly until the liquid is mostly absorbed. Start adding the hot stock or broth ½ cup at a time, stirring constantly until the liquid is mostly absorbed before adding the next ½ cup. Taste rice as you go. The risotto is done when the rice is cooked through.
- Remove from heat and stir in Parmesan cheese and butter. Add salt and pepper to taste.
- Garnish with reserved sautéed alliums and enjoy immediately.
