Leeky Risotto

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RileyIGuess

Assistant Cook
Joined
Jan 18, 2025
Messages
13
Location
Cornwall
Here is my best risotto recipe. We call it ‘leeky’ because there is always (I mean ALWAYS) has leek in it. You can change the other things though, you can make it chicken and leek, lamb and leek, mushroom and leek. But the leek gives it a nice kick of freshness + it is a running joke in our family now.

1. Think about how much rice you need and half it, and take a bit more off. Make sure it is speciality risotto rice.

2. Oil the pan with butter and sunflower oil. And add your chopped leek and any other veg (Any meat can be added now if it is cooked beforehand)

3. Wait until all the veg is cooked and lower the heat slightly, add a dash of vegetable (or meat) stock and quickly add your rice so it doesn’t spit.

4. Now add some more stock until is is at roughly the same level as the rice. The heat evaporates the water. Keep on adding stock when the water level is lowering and tasting the rice tk make sire it is cooked.

5. While still crunchy, add your seasoning. I highly recommend adding a pinch of chilli flakes, three generous pinches if oregano and Garmencita pasta seasoning*

6. When the pasta is cooked, let any excess water evaporate on high heat, making sure the rice doesn’t stick to the pan. It is ready to serve!

*Garmencita pasta seasoning is a Spanish/Itslian pasta and rice seasoning consisting of dried herbs, dried peppers, mediterranean salts and some other dried edibles.

It isn’t the most advanced recipe but certainly is good after a ling tiring day of work or studying. The seasonings give it a light tang but an overall fresh and whole taste!
 
I always toast my rice and use a cup of white wine, which you reduce to nothing before adding the broth or stock.

Also, it needs to be pretty constantly stirred. Alton Brown has a technique he calls massaging the rice where you sort of press your spatula down as you stir.

Thanks for sharing. Risotto intimidates some people but is actually quite easy to make.
 
I always toast my rice and use a cup of white wine, which you reduce to nothing before adding the broth or stock.

Also, it needs to be pretty constantly stirred. Alton Brown has a technique he calls massaging the rice where you sort of press your spatula down as you stir.

Thanks for sharing. Risotto intimidates some people but is actually quite easy to make.
Absolutely. The recipe I use is supposed to be easy but flavourful. I like the idea of white wine but I try to keep my recipes mostly alcohol-free
 
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