Saffron And Leek Risotto Served 2 Ways Recipes
SAFFRON AND LEEK RISOTTO - SERVED 2 WAYS
This Saffron and Leek Risotto is the perfect balance of comfort and elegance. The saffron adds a beautiful colour and the sweet creamy leeks take it beyond the norm.
Provided by Claire | Sprinkle and Sprouts
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Bring the stock to the boil and then add in the saffron. Set it over a very low flame to keep warm.
- Top and tail the leek (If making the charred leeks cut six 1 cm disks and reserve later.)
- Chop the remaining leek into half moons.
- Heat the oil and butter in a heavy based sauté pan.
- Add the chopped leeks and cook for 3-4 minutes over a medium heat, until softened.
- Add in the rice and stir to coat in the oil, until the rice is starting to toast.
- Pour in the the wine and stir continuously until it has been absorbed.
- Reduce the heat to low and add a ladleful of stock to the rice.
- Simmer and stir until it has been absorbed then add another ladle of stock.
- Repeat this until all the stock has been added. At this point the rice should be nicely al dente and have a oozy consistency.
- Remove from the pan from the heat, grate in 2/3 of the parmesan. Add the butter and then beat it into the risotto with a wooden spoon. Put the lid on and set it to one side for 5 minutes.
- Serve with fresh parmesan and chopped parsley - or make the Charred Leeks and Parsley Oil.
Nutrition Facts : Calories 1145 kcal, Carbohydrate 139 g, Protein 20 g, Fat 52 g, SaturatedFat 19 g, Cholesterol 62 mg, Sodium 2454 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
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