Risotto with leeks and Parmesan cheese

Risotto aux poireaux et au Grana Padano

Risotto aux poireaux et au Grana Padano

Risotto with leeks and Parmesan cheese

I love risotti. There are a lot of recipes on the blog and here is a new one. I hope you’ll like it as much as we do.

Here is the recipe for 4 people:

  • 4 whites of leeks
  • 1 shallot
  • 2 tablespoons of olive oil
  • 400 g of rice à risotto
  • 50 ml white wine
  • 2 liters of vegetable stock (homemade or reconstituted with a cube)
  • 100 g of Parmesan grated
  • 1 teaspoon of fresh thyme pluches
Riz à risotto

Risotto rice (Arborio)

Remove the foot from the leeks. Split them in half, clean them and cut them into strips.

Poireaux coupés

Cut leeks

Peel the shallot and chop it finely.

Gently heat the vegetable stock.

Pour 2 tablespoons of olive oil in a frying pan. Add the chopped shallot and leek strips and steam for 5 minutes before adding the rice. Mix and cook for 5 minutes, stirring regularly. The rice grains should become pearly. Moisten with the dry white wine and allow it to evaporate completely before adding a ladle of stock.

When this is absorbed, add another ladle of broth and proceed like this until the rice is cooked. Allow about 18 minutes.

Préparation du risotto

Preparation of the risotto

1 minute before the end of the cooking time, add the Parmesan cheese and mix.

Before serving, pepper and sprinkle with a few sprigs of fresh thyme if you like.

Risotto aux poireaux et grana Padano

Risotto with leeks and Parmesan cheese

Enjoy your meal!

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