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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!
- 3 tablespoons butter (divided 2 and 1)
- 1 1⁄2 cups arborio rice or 1 1⁄2 cups long-grain white rice
- 2 leeks, white part only,julienned
- 1⁄2 cup light cream (half & half)
- 1⁄2 cup parmesan cheese
- 3 tablespoons fresh parsley, chopped
- 6 cups chicken stock
- 1⁄2 cup dry white wine
- 1 teaspoon saffron thread
- 2 tablespoons olive oil
- 1⁄3 cup shallots or 1⁄3 cup onion, minced
- salt and pepper, to taste
- shaved parmesan cheese, garnish (optional)
- Infuse wine with saffron threads.
- Bring broth to a simmer in a saucepan.
- Heat 2 tablespoons butter in a pan over moderate heat& add leeks and sauté until wilted and tender, about 5 minutes.
- Add cream and continue cooking until cream has thickened.
- Add salt and pepper.
- Remove from heat and set aside.
- Over medium high heat 2 tablespoons olive oil and remaining 1 tablespoon butter in a 4 quart pot.
- Add shallots or onion and sauté until tender, about 1- 2 minutes.
- Add rice and stir making sure all grains are coated about 2 minutes.
- Add wine and stir until completely absorbed.
- Begin adding stock, ½ cup at a time, stirring continuously.
- Stock must be completely absorbed before adding next ½ cup.
- Continue until all stock has been used.
- Stir in leeks, parmesan and parsley, season with salt& pepper.
- Serve immediately.
- Serves 4- 6 side dishes, or 2 4 main courses.
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.