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Leek risotto

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 T butter
2 T olive oil
4 leeks, thinly sliced
3 cloves garlic, crushed
2 bay leaves
315 g risotto rice
6 cups dry white wine
1 1⁄2 litres Woolworths organic liquid vegetable or chicken stock, heated
200 g Parmesan, finely grated, plus extra for serving
Sea salt and freshly ground black pepper, to taste
4 T Woolworths crema balsamic vinegar

Method

Heat the butter and olive oil in a pan over a medium-low heat and sauté the leeks and garlic until soft, but not caramelised, for 3–4 minutes.

Add the bay leaves and rice and cook for 2 minutes. Keep stirring to coat the rice in butter.

Add the wine and cook, stirring, until absorbed.

Stir in the stock 1 cup at a time, allowing it to absorb completely between each addition. Keep stirring so the rice doesn’t catch.

Stir in the cheese and season to taste.

Pour 1 T balsamic crema onto each plate and top with the risotto. Sprinkle with Parmesan.

Cook's note Serve this risotto Milanese-style on a shallow pool of balsamic crema.

Browse more risotto recipes here.