Prassorizo Greek Leek Risotto 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.

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.

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.

GREEK LEEK LEMON RISOTTO (PRASORIZO)

Steps:

• Wash and slice the leeks. Slice the white and pale green parts diagonally into 1.5 cm (0.6inch) rings/slices and finely chop the green parts.
• Place a deep frying/sauté pan or pot, with a lid, over medium/high heat and add the olive oil.
• When the oil is warm, add the yellow onion, the pine nuts, and the spring onions and sauté until soft.
• Add the leeks, salt them and place a lid in the pot. Be careful not to brown the leeks, stir occasionally and gently. When the leeks are beginning to soften, pour the wine and allow the alcohol to evaporate.
• Lower the heat to medium and add the rice. Pour the vegetable stock, season with pepper, and stir to combine. Cover with the lid and simmer until the leeks are tender and the rice is soft and creamy. About 20 minutes.
• Add the dill, spearmint, lemon zest, and lemon juice. Stir to combine and let it simmer for another five minutes.
• Remove from heat, and taste to adjust salt, pepper, and lemon.
• If rice is still uncooked, add some water, and cook for another 3 to 5 minutes.
• When ready, set aside for at least 10 minutes covered. This makes it extra creamy.
• Serve while still warm.
• Enjoy :)

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!

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.