Risotto is easy Italian comfort food that requires your full attention while making it. It needs frequent stirring in the pot to ensure the rice cooks evenly and doesn't stick to the bottom of the pot.
In this version, leeks, garlic, and herbs are used, but risotto can be made in countless variations.
4 servings
Ingredients
1 onion
3 cloves of garlic
1 bunch of leeks
½ bunch of parsley
75 g Parmesan cheese
Olive oil
300 g risotto rice
2.5 dl dry white wine
1 liter chicken stock
60 g butter
Salt and pepper
Instructions
Peel and chop onion and garlic. Cut leeks into fine rings. Pick and chop parsley, and grate the Parmesan cheese.
Fry onion and garlic in olive oil in a pot until the onions are translucent. Add risotto rice and fry for another 1 minute. Add white wine and stir often until all the liquid has evaporated. Add a little stock and let it slowly absorb into the rice while stirring frequently. Continue with the rest of the stock until the rice is cooked but still has a bit of a bite. It takes about 15 minutes.
Fry the leeks in half of the butter in a pan over medium heat for 5-6 minutes without browning.
Combine leeks, parsley, remaining butter, and half of the Parmesan cheese into the risotto, and season with salt and pepper.
Top with the remaining Parmesan cheese before serving.
