Leek Risotto Recipes

LEEK RISOTTO

Steps:

• Pour the stock or broth into a saucepan and bring to a simmer.
• Keep liquid hot.
• In a large, heavy saucepan over low heat, heat oil.
• Add the leeks and saute about 5 minutes.
• Add the rice and stir until white spots appear in the center of the grains, about 1 minute.
• (It is very important to use Arborio rice!) Add the wine and stir until absorbed, about 2 minutes.
• Add one ladleful of the hot stock or broth, adjust the heat to maintain a gentle simmer, and cook, stirring constantly, until the liquid is absorbed, about 2 minutes.
• Continue adding the stock or broth, one ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, 20-25 minutes longer.
• Add the cheese and season with salt and pepper to taste.
• Stir to mix well.
• Serve at once.
• Makes 8 cups.

LEEK RISOTTO RECIPE

Steps:

• Make a vegetable stock and set aside. Then clean the leeks. Remove the dark green part of the leek and the last part with the roots. Then remove even the hardest outer leaf, which you can add to the stock for more flavor.
• Cut the leeks into rings. In a large saucepan, pour 3 tablespoons of extra virgin olive oil and half a dose of butter. Turn on the heat and when the butter has melted, add the rings of leeks, a pinch of salt and a ladle of vegetable stock. Cook for 2 to 3 minutes.
• Add the rice and mix well. Then add the white wine and let the it evaporate.
• add hot vegetable stock, very little at a time stirring constantly. Let it cook for about 15 minutes. At the end turn off the heat and add Parmigiano cheese and the remaining butter. Mix well for a creamy leek risotto. If you like, add some freshly ground black pepper. Serve leek risotto immediately hot with a little more grated Parmigiano cheese to taste.

PANCETTA AND LEEK RISOTTO FOR TWO

Steps:

• Warm the chicken broth in a small saucepan over medium-low heat. Cover and keep warm while you make the risotto.
• Heat the oil in a medium saucepan over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and crisp, about 4 minutes. Use a slotted spoon to remove the pancetta to a paper-towel lined plate.
• Remove all but 2 tablespoons of the rendered fat from the saucepan, then add the garlic, leek, a pinch of salt and several grinds of pepper. Cook, stirring occasionally, until the leek is tender and softened, 3 to 4 minutes. Add the rice, butter and bay leaf. Cook, stirring, until the rice is toasted, smells nutty and turns a light golden brown, about 4 minutes. Pour in the wine and simmer, stirring occasionally, until it is completely absorbed, 2 to 3 minutes.
• Ladle 1/2 cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center). Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 15 to 17 minutes. Discard the bay leaf.
• Stir in the baby spinach, Parmesan, half of the reserved pancetta, 1/2 teaspoon salt and a couple grinds of pepper. Stir until the spinach is wilted and everything is evenly combined. Taste and adjust the seasoning with salt and pepper. Spoon into 2 dinner bowls and top with the remaining pancetta and a sprinkle of Parmesan.

SHRIMP, LEEK AND SPINACH RISOTTO

Steps:

• Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
• While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color. Add the red bell pepper and spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper.

LEEK & BACON RISOTTO

Steps:

• Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.
• Stir in the leeks and soften for 5-7 mins. Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed. Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more. Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency. Season, then stir through the bacon along with most of the Parmesan and chives, saving a little of each to scatter over before serving.

CREAMY LEEK RISOTTO

Steps:

• Put chicken broth in sauce pan and bring to a slow simmer.
• In thick bottomed 2 quart pan melt 1 tablespoons butter, saute chopped leeks, till softened.
• Add 1/2 cup light cream. (I use goat milk)
• salt and pepper to taste.
• Continue cooking until most of the liquid is gone. Set aside.
• In another pan or the same one that has been cleaned, add 2 tablespoons butter and 1 Tbsp of olive oil.
• Saute the minced onions, when softened, add the Arborio rice, stir until the grains turn opaque.
• Add the dry white wine, stir until no liquid is left.
• Add broth to rice 1/2 cup at a time stirring until incorparated.
• 5 minutes before finished add the leeks and the Parmesan cheese.
• Continue cooking until thickened to desired level, stirring constantly.
• Garnish with parsley or stir in before serving.

LEEK RISOTTO WITH SUGAR SNAP PEAS AND PANCETTA

Steps:

• Add 1/2 tablespoon oil to a large, wide saucepan, and add the pancetta slices. (It's OK if they're not in one layer, as they will shrink quite a bit.) Turn heat to medium and cook, turning and rearranging the pancetta until lightly browned, crisp, and the fat has rendered, 6 to 8 minutes. Transfer with tongs to a paper towel, leaving the fat in the pan.
• Add the stock and 1 cup water to a separate medium saucepan. Transfer the saucepan to a back burner and bring to a simmer over low. Keep warm on the lowest heat.
• Add 1 tablespoon oil to the pan that you cooked the pancetta in, and add the leeks, garlic and 1/2 teaspoon salt. Cook, stirring, over medium-high until wilted and soft, about 5 minutes.
• Add the rice and cook, stirring, until grains look slightly translucent, 2 to 3 minutes. Add wine and cook until nearly absorbed, about 1 minute.
• Add a ladleful of stock to the rice - you want just enough to barely cover the surface of the rice. Cook at a lively simmer, stirring very frequently, until it's nearly absorbed, 2 to 3 minutes. Continue adding stock in this way until rice is very creamy, but still al dente, 15 to 20 minutes total. You may not need all of the liquid, but you will probably use most of it.
• Stir in the butter and cheese, and season to taste with salt and pepper. Stir in the snap peas. Add more of the remaining liquid if needed to loosen (it should be a bit soupy), and divide among four shallow bowls. Crumble the reserved pancetta over top, and sprinkle with chives, if desired.

MUSHROOM AND LEEK RISOTTO RECIPE BY TASTY

Steps:

• Turn on the Crock-Pot® Express, select Brown/Sauté mode and high heat, and add 2 tablespoons of butter to the pot. When the butter has melted, add the leek, mushrooms, and garlic, and sauté, stirring frequently for 5-7 minutes, or until the mushrooms are browned and most of the liquid is evaporated.
• Stir in the Holland House® Sherry Cooking Wine and cook until the wine is reduced to only a few tablespoons, 3-4 minutes.
• Add the arborio rice and toast for 1 minute, then press Stop on the Crock-Pot® Express to turn off the heat.
• Mix in the vegetable stock, thyme, and ½ teaspoon salt.
• Place the lid on the Crock-Pot® Express, lock into place, and turn the vent to the seal position.
• Press the Rice/Grains button, and then Start. It will set the cook timer to 12 minutes. After 12 minutes, let the Crock-Pot® Express release naturally for 10 minutes, then release the steam valve and open the lid. The risotto should be creamy and slightly al dente. Remove the thyme sprigs.
• Stir the Parmesan, lemon zest, and lemon juice, and season to taste with salt and pepper.
• Serve immediately, garnished with the parsley.
• Enjoy!