Risotto aux Poireaux (Leeks)

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Total Time
50mins
Prep
20 mins
Cook
30 mins

This risotto dish is rich & creamy & the rice still has a little bite to it. My trick to making great risotto is to make sure the rice has absorbed the stock before adding more stock & to stir vigorously & constantly. It is a bit tiring, but so well worth it!

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Ingredients

Nutrition

Directions

  1. Infuse wine with saffron threads.
  2. Bring broth to a simmer in a saucepan.
  3. Heat 2 tablespoons butter in a pan over moderate heat& add leeks and sauté until wilted and tender, about 5 minutes.
  4. Add cream and continue cooking until cream has thickened.
  5. Add salt and pepper.
  6. Remove from heat and set aside.
  7. Over medium high heat 2 tablespoons olive oil and remaining 1 tablespoon butter in a 4 quart pot.
  8. Add shallots or onion and sauté until tender, about 1- 2 minutes.
  9. Add rice and stir making sure all grains are coated about 2 minutes.
  10. Add wine and stir until completely absorbed.
  11. Begin adding stock, ½ cup at a time, stirring continuously.
  12. Stock must be completely absorbed before adding next ½ cup.
  13. Continue until all stock has been used.
  14. Stir in leeks, parmesan and parsley, season with salt& pepper.
  15. Serve immediately.
  16. Serves 4- 6 side dishes, or 2 – 4 main courses.
Most Helpful

4 5

Very good; Mr B, in particular, liked this a lot. I used vegetable stock and added a little bit more cream than specified for added depth. I made half the quantity, which was just the right amount for a meal for two. The saffron gives this risotto a beautiful light gold colour.