Leek And Spring Onion Risotto
I have made this risotto using blanched arborio rice. This speeds up the cooking process of the dish.
Ingredients
- Garlic Cloves 1
- Spring Onions x 3
- Leek x Medium Piece
- Parmesan Block
- Butter x 1 Tablespoon
- Blanched Rice x 6 Tablespoons
- White Wine x Splash
- Vegetable Stock x 300 ml (Freshly made or a stock cube in water)
- Pine Nuts (Toasted)
- Parmesan Crisp
Preparing And Cooking The Risotto
Preparing The Ingredients
- Have the arborio rice pre-blanched and ready to go
- Slice the spring onions across
- Cut the leek in half and cut it down into small dice size
- Grate 3 Tablespoons of parmesan
- Shave 6 pieces of parmesan for the garnish
- That’s a small number of pine nuts in a pan
- Heat the vegetable stock ready to go
Cooking The Ingredients For The Risotto
- Heat a pan on medium heat and add a little oil
- Drop in the spring onions, leeks and garlic and cook for 2 minutes
- Add the rice and stir for 1 minute
- Pour in a splash of white wine and reduce
- Pour in a small ladle of vegetable stock, stir and cook
- Add the parmesan and butter and cook for 1 minute
- Pour in vegetable stock as needed (pour in, cook out and reduce until the rice is cooked in small batches at a time)
- Once the rice is cooked remove it from the heat and rest for 2 minutes
Finishing The Leek And Spring Onion Risotto
- Lay the risotto onto a plate
- Garnish the risotto with toasted pine nuts, shavings and parmesan crisp
