Greek Leek Lemon Risotto Prasorizo Recipes

GREEK LEEKS AND RICE - PRASORIZO

Steps:

• Wash and slice the leeks. Place the leeks in a pot of boiling water and boil for 2-3 minutes. Strain leeks and set aside.
• In a pot or deep pan, heat the olive oil on medium low heat and add the leeks and sauté until leeks are soft (about 6-7 minutes). Note: You do not want to brown them.
• Add the dill and the tomato paste and stir a couple of times, than add the rice and about 1 ¼ cup of hot water. Add salt as needed (I added about ½ a teaspoon) and mix well.
• Cover the pot with its lid and simmer at low heat for about 20 minutes, until rice is soft. Check regularly and add additional hot water as needed. Turn off the heat and let it sit for 10 minutes with the lid on.
• Serve as a main course with a few drops of lemon juice and freshly ground pepper.

PRASSORIZO (GREEK LEEK RISOTTO)

Steps:

• In a large saucepan, saute the leeks and onion in the olive oil until softened, 4-5 minutes. Add 1/2 cup water and tomato paste and bring temperature down to simmer. Cover saucepan and simmer for 20 minutes, stirring occasionally.
• Add rice and 5 cups hot liquid, bring to boil, cover and simmer for 15 minutes, stirring occasionally.
• Stir in dill and lemon zest and juice. Remove from heat and allow to 'sit' for anywhere from 35=45 minutes before serving. The risotto will absorb extra liquid during this time, but remain creamy and hot.
• Serve with freshly-grated parmesan and cracked black pepper.

LEMON AND LEEK RISOTTO

Steps:

• Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.
• Heat the butter and olive in a large saucepan.
• Saute the leek and shallots over medium high heat, stirring occasionally, until translucent, about 5 - 7 minutes. Add the arborio and white rice to the leek/shallot mixture and sauté, stirring constantly, for 2 minutes.
• Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.
• Continue adding 1 cup of stock at a time, stirring, and waiting for it to be absorbed before adding the next measure. This will take 25-30 minutes.
• Remove from heat and stir in the lemon zest, fresh lemon juice and the parmesan cheese.
• Cover and allow to stand for 3 minutes.