Ingredients

Method

• 2 T olive oil
• 100 g butter, plus 1 T
• 2 baby leeks, finely chopped
• 1 shallot, finely chopped
• 2 cloves garlic, crushed
• 250 g risotto rice
• 1 cup white wine
• 3 cups good-quality chicken or vegetable stock, warmed
• Sea salt and freshly ground black pepper, to taste
• ½ cup Parmesan, grated, plus extra for serving

Method

Ingredients

1. Place a large, heavy-based saucepan over a low heat. Add the olive oil and 100 g butter.
2. When the butter has melted, add the leeks, shallots and garlic. Gently fry until soft and fragrant, then add the rice and stir until the grains are thoroughly coated.
3. Add a little wine and stir until absorbed. Continue until the wine is finished, then do the same with the warm stock, adding 1 ladle at a time and stirring frequently to make sure the liquid is absorbed before each new addition. It should take 15 to 20 minutes for the grains to take on a slightly nutty bite and a rich, creamy texture.
4. Remove from the heat and season to taste. Fold through the Parmesan and remaining butter (the mantecatura), then let it stand for a few minutes.
5. Serve warm with extra Parmesan, if desired.

The secret: Be patient and attentive. Risotto should not stand up in a solid mound on your plate, it should be silken, fluid and the grains separate.

Browse more risotto recipes here.