Risotto is simply a traditional Italian method of making rice with veggies and broth. Slowly adding the broth while stirring releases the starch in the rice and makes it creamy – without adding cream. I’ve become a little obsessed with making risotto and now make it almost every week! Read full post…
Being by cutting the leaks. Leaks often have a lot of dirt buried in their leaves so to wash them thoroughly first cut off the green leaves and slice them lengthwise. Then run them tap water and pull back the leaves.
Then chop them up:
Add chopped leaks, onions and minced garlic to a warm pan with olive oil. Sauté until soft.
At this point I added some basil which I think was a mistake. Next time I’ll keep it simple to not overpower the delicate flavour of the leaks.
Next turn up the heat and add in one cup of arborio rice. Sauté for a few minutes.
Next add about a cup of white wine and enjoy the swoosh sound and poof of wonderfully flavoured steam. Once the wine is almost completely absorbed add 4 cups of broth a half a cup of broth at a time and stir. The whole thing should take about 30 minutes.
Can you tell the sun was setting as I took these pictures? I really need to make a lightbox! Remove from heat and add in some grated Parmesan cheese. Cover and let stand for 3 minutes. Top with more Parm and a sprig of cilantro and voila!
I am no where near good at making risotto yet! I may need to add more broth or not cook it for so long at the end. Any tips on making risotto? Traditionally risotto is not this sticky – it does, however, still taste great!