AAVR Magazine

Quick Bites: Lemony Leek Risotto

Armed with farm-fresh leeks and a powerful hunger, I ventured into the kitchen to throw together something rich and creamy for these cold fall days. This satisfies that need, and its rich enough to provide leftovers for a few days.

With this basic recipe, you can have a lot of fun. Try substituting different vegetables , substituting Marsala wine, beef broth and mushrooms (delicious and hearty), or making it without vegetables and adding saffron and white pepper for an elegant side dish.

Lemony Leek Risotto

1/2 Stick Butter or 4 Tablespoons Olive Oil + 1 Tablespoon Butter
1.5 Cups Arborio Rice
About 3-4 Cups Chicken Stock (Good to have extra on hand)
2 Nice Sized Leeks
1/3 Cup Dry White Wine

Place a saucepan on the back burner with the chicken stock inside. Add salt and pepper, and bring to a slow boil, then turn down to simmer.

Meanwhile, in a deep frypan or other pan with a wide bottom, saute the leeks in the butter or olive oil until they begin to soften. This is also the time to add any herbs you want to include.

I like this recipe pretty basic, and add only salt and pepper near the end before serving. Saffron is also an option, but it is the most expensive spice you can buy, and the strong flavors of the lemon and leek here overpower the risotto. If you really want to use it, finely chop about a half teaspoon of the fibers and dissolve in 1/2 cup of the broth. Add about mid-way through the broth adding process (below)

At this point, styles diverge. Many cookbooks will recommend removing the leeks and putting aside at this point, while you sauté the rice. I, however, do not find that the leeks will become burnt or bitter if you keep the heat moderate and simply sauté the rice for about 10 minutes in the pan with the leeks. So do that. Screw it, I’m the boss here.

Add the wine to the mixture, and continue to stir with the rice mixture until evaporated. If you’ve removed your leeks, now is the time to put them back in. Now, begin to to add the broth one ladel-full at a time, stirring until absorbed before adding another ladel. Continue until kernels are soft in texture, but firm to the bite. (you may have broth left over. If you run out of broth and still feel the rice isn’t cooked, no worries, you can heat more, or if you are out, you can add bullion to boiling water in a pinch, or in the worst case, use water)

Add one more tablespoon of butter, salt and pepper to taste, the juice of one lemon, and 1/3 cup parmesan cheese. Serve immediately. For a special presentation, risotto can be packed into a small bowl or measuring cup and molded into a little dome on the plate, and accented with fresh parsley or thyme.

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