I love this! nobody else really was into ot but me, but my family thinks if it isn't loaded with fat it can't be good, I thought it was wonderful, and i will make it again many times for myself.
I loved this!! I wouldn't eat leeks until I tried this!!! I like eating this as a side dish or a main dish!!
A great basic. I made a bed of this risotto to serve some baked salmon that was very simply dressed with lemon juice, olive oil, salt and pepper. I squeezed half a lemon into the risotto just before the parmigianno to marry the two. My batch did require about seven cups chicken stock, however. I also didn't realize I was out of white wine till too late, so I used 1/3 cup sherry and 1/3 cup white wine vinegar instead; it had a little more tang to it than it would've with the wine, but it worked out well since the salmon was on the boring side and the leeks mellowed out so much. I can't wait to try adding a shallot, a fennel bulb, and fresh pea pods in the Spring!
Simply Delicious risotto!!!!!!!!!!! I just love the subtle flavor of the leek with the creamy rice. I used a Chardonnay and I added a couple TBSP cream at the end for an extra creamy mouth feel. This tasted great, will definitely make this risotto again! Thanks!
This was really outstanding. A simple list of ingredients, yet exceptional results. I cheated a little and added butter in addition to the olive oil. Use a great quality parmesan and you have a great dish.
Good basic risotto recipe, but nothing too special (sorry!). I might try adding lemon juice/rind next time to give it a bit more flavour.
I really liked this. Actually tried to serve it at a dinner party by freshening up the risotto right before dinner -- worked pretty well, but still kind of clumpy. Need to work on that technique. This really makes LOT.
My son loved this - he ate about half of it by himself. I happened to have a lot of leeks in the garden which needed to be used, so I chopped up 7 or 8, which I sauteed along with two onions separated into rings. I didn't have enough Arborio rice, so I added brown rice to make up the total. I also stirred in the hot broth all at once, so my result wasn't exactly risotto, but it tasted the same to me, and I saved a lot of time too. I was delighted to add this recipe to my limited number of good leek recipes!