Piccolina
Executive Chef
A total TNT! Which I'd been meaning to post for urmaniac13 (thanks for the quark tips!) and of course everyone else too 
This satisfying risotto does not require white wine as most call for (you can always omit it and up the stock, cream, or water level to suffice), nor does it require the labour intensive work of many of its risotto counterparts.
Delicious as a starting course, along side poultry or fish, or simply as the main dish this is certainly one risotto you’ll be happy to make time and time again.
Boursin and Leek Risotto
1 ½ cups risotto rice
4 tbsp good quality olive oil
4 ½ cups of hot chicken or vegetable stock (organic or homemade if possible)
¾ cup Boursin cheese
2-3 leek stalks, washed and thinly sliced into circles
2 tbsp fresh parsley thinly chopped
Salt and pepper to taste (optional)
Directions
In a large pot bring the stock just to a slow boil, and reduce the heat just enough to cease the boiling but keep the stock warm.
In a heavy bottomed pan heat the olive oil and the leeks for about 2 minutes over medium heat. You want the leeks to take on a bright green shade but not to wilt too much.
To the pan add the rice and cook for about 3 minutes stirring continually so that the rice does not burn but instead take on a nice golden sheen.
Add all the rice and leek mixture to the stock and return the pot to a boil. Cover and simmer over low heat for about 15 minutes. Do not stir during this time.
After 15 minutes check to see how tender your rice is. If it is tender enough for your taste, remove the pan from the heat and stir in the salt & pepper, fresh parsley, and the boursin cheese. Stir until the cheese begins to melt and all the flavours are combined. Serve at once.
Serves 4-6 people
This satisfying risotto does not require white wine as most call for (you can always omit it and up the stock, cream, or water level to suffice), nor does it require the labour intensive work of many of its risotto counterparts.
Delicious as a starting course, along side poultry or fish, or simply as the main dish this is certainly one risotto you’ll be happy to make time and time again.
Boursin and Leek Risotto
1 ½ cups risotto rice
4 tbsp good quality olive oil
4 ½ cups of hot chicken or vegetable stock (organic or homemade if possible)
¾ cup Boursin cheese
2-3 leek stalks, washed and thinly sliced into circles
2 tbsp fresh parsley thinly chopped
Salt and pepper to taste (optional)
Directions
In a large pot bring the stock just to a slow boil, and reduce the heat just enough to cease the boiling but keep the stock warm.
In a heavy bottomed pan heat the olive oil and the leeks for about 2 minutes over medium heat. You want the leeks to take on a bright green shade but not to wilt too much.
To the pan add the rice and cook for about 3 minutes stirring continually so that the rice does not burn but instead take on a nice golden sheen.
Add all the rice and leek mixture to the stock and return the pot to a boil. Cover and simmer over low heat for about 15 minutes. Do not stir during this time.
After 15 minutes check to see how tender your rice is. If it is tender enough for your taste, remove the pan from the heat and stir in the salt & pepper, fresh parsley, and the boursin cheese. Stir until the cheese begins to melt and all the flavours are combined. Serve at once.
Serves 4-6 people
