Leek and Scallion Risotto

Recipe by KLHquilts
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thoroughly clean the leeks and cut into half-rounds, about 1/8" wide. Use as much of the green as you can.
  • Thoroughly wash scallions and cut into 1/2" pieces, also using as much of the green as you can.
  • In a heavy pot, heat the olive oil over medium heat. Add onions and shallots and cook, stirring often, until they are tender (about 8 minutes).
  • Add the rice and stir to coat with oil; cook until rice begins to become translucent (just a minute or two).
  • Pour in the wine and stir until evaporated.
  • Add leeks and 1/2 cup of hot stock, as well as 1/2 teaspoon salt. Cook, stirring constantly, until all the stock has been absorbed.
  • Continue to add the hot stock in small batches -- a quarter cup or so, just to moisten rice -- until broth has been absorbed. (My friend Marcia's husband says this takes him an hour, but it looked more like 30 minutes to me, as we watched him cook.) Keep the heat at a temperature where rice simmers very gently.
  • In the last five minutes, add the scallions.
  • When all the stock has been absorbed, remove the rice from the heat. Add the butter and stir until it is completely melted. Add the gorgonzola cheese and stir until thoroughly incorporated. Add half of the grated parmesan reggiano, and adjust salt and pepper as (or if) necessary.
  • Serve while warm, with remaining grated parmesan.
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