Leek and Mascarpone Risotto.....
Oh risotto rissotto. - the porridgle like gooey goodness......I had this today and it was bloody delicious. I had grown a little tired of risotto due to overindulgence but this dish has re-ignited by passion! Best served with a chilled white wine!
What you'll need (Feeds two btw)
2 medium leeks
1 litre of chicken stock
Butter
175g of risotto rice
100ml good quality dry white wine
1 heaped Tbsp mascarpone
Plenty of parmesan
Parsely
Salt & Pepper
Thats all - nothing to fancy!
Firstly slice the green tops from the leeks and then wash them as there will be muck under the leaves so remove the grit - once washed shred them lenghtways and keep seperate.
Finely slice the whites of the leak and put to one side.
Next: Heat your chicken stock so it begins to simmer. In a separate saucepan add your green tops to a saucepan with melted butter and slowly cook them for about 5 - 7 minutes or until they are soft - once cooked set aside but keep warm.
Melt another knob of butter in the same pan and now add the leek whites and some salt and again cook until soft. Then add the rice for 2 mintues so its is covered in the butter and leeks and begins to turn translucent. Turn up your heat and add the vermont of wine. Bring to the boil and cook until it has absorbed into the rice. Add a good ladeful of stock and continue until most of it has been absorbed - stirring often. Continue this process until all the stock has been absorbed - About 15-20 mins.
Once absorbed take of the heat. Stir in the mascarpone, diced parsely, parmesan and another knob of butter with a touch of salt. Now here's where the magic happens. Put a lid on the pan and allow to sit there for about 3 mintues. This is where the risotto comes into its own and get thats sticky gooyey texture that we all love. Ladle into bowls top with some dark green leeks that you've been keeping warm and sprinkle again with pepper and parmesan. BOOOOOM!
Oh risotto rissotto. - the porridgle like gooey goodness......I had this today and it was bloody delicious. I had grown a little tired of risotto due to overindulgence but this dish has re-ignited by passion! Best served with a chilled white wine!
What you'll need (Feeds two btw)
2 medium leeks
1 litre of chicken stock
Butter
175g of risotto rice
100ml good quality dry white wine
1 heaped Tbsp mascarpone
Plenty of parmesan
Parsely
Salt & Pepper
Thats all - nothing to fancy!
Firstly slice the green tops from the leeks and then wash them as there will be muck under the leaves so remove the grit - once washed shred them lenghtways and keep seperate.
Finely slice the whites of the leak and put to one side.
Next: Heat your chicken stock so it begins to simmer. In a separate saucepan add your green tops to a saucepan with melted butter and slowly cook them for about 5 - 7 minutes or until they are soft - once cooked set aside but keep warm.
Melt another knob of butter in the same pan and now add the leek whites and some salt and again cook until soft. Then add the rice for 2 mintues so its is covered in the butter and leeks and begins to turn translucent. Turn up your heat and add the vermont of wine. Bring to the boil and cook until it has absorbed into the rice. Add a good ladeful of stock and continue until most of it has been absorbed - stirring often. Continue this process until all the stock has been absorbed - About 15-20 mins.
Once absorbed take of the heat. Stir in the mascarpone, diced parsely, parmesan and another knob of butter with a touch of salt. Now here's where the magic happens. Put a lid on the pan and allow to sit there for about 3 mintues. This is where the risotto comes into its own and get thats sticky gooyey texture that we all love. Ladle into bowls top with some dark green leeks that you've been keeping warm and sprinkle again with pepper and parmesan. BOOOOOM!
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