Ingredients

Method

For the stock
• 4 Baby leeks, sliced
• 2 cloves garlic
• 4 stalks celery, cut into 5-cm long pieces
• 100 g carrots, peeled and roughly chopped
• 1 free-range chicken carcass
• 2 fresh bay leaves
• Sea salt and freshly ground black pepper
For the risotto
• 2 T olive oil
• 100 g butter
• 2 baby leeks, finely chopped
• 1 shallot, finely chopped
• 2 cloves garlic, crushed
• 250 g arborio rice
• 1 cup white wine
• 3 cups good-quality chicken stock
• Sea salt and freshly ground black pepper
• 1/2 cup Parmesan, grated, plus extra for serving

Method

Ingredients

To make the stock, place all the ingredients in a large saucepan, add water to cover and gently simmer over a medium to low heat for 45 minutes to 1 hour, or until infused. Top up with more water, if necessary, to prevent the stock from reducing too much. Remove from the heat, cool and strain.

To make the risotto, place a large, thickbottomed saucepan over a low heat. Add the olive oil and 100 g butter.

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.

Add a little wine and stir until absorbed. Continue until the wine is finished, then do the same with the warm stock, stirring frequently and allowing the liquid to be 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.

Remove from the heat and season to taste. Fold through the Parmesan and remaining butter, then let the dish sit for a few minutes. 6 Serve warm with extra Parmesan, if desired.