Ingredients
Method
- 2 T olive oil
- 100 g butter, plus 1 T
- 2 baby leeks, finely chopped
- 1 shallot, finely chopped
- 2 cloves garlic, crushed
- 250 g risotto rice
- 1 cup white wine
- 3 cups good-quality chicken or vegetable stock, warmed
- Sea salt and freshly ground black pepper, to taste
- ½ cup Parmesan, grated, plus extra for serving
Method
Ingredients
Place a large, heavy-based saucepan over a low heat. Add the olive oil and 100 g butter.
When the butter has melted, add the leeks, shallots and garlic. Gently fry until soft and fragrant, then add the rice and stir until the grains are thoroughly coated.
Add a little wine and stir until absorbed. Continue until the wine is finished, then do the same with the warm stock, adding 1 ladle at a time and stirring frequently to make sure the liquid is absorbed before each new addition. It should take 15 to 20 minutes for the grains to take on a slightly nutty bite and a rich, creamy texture.
Remove from the heat and season to taste. Fold through the Parmesan and remaining butter (the mantecatura), then let it stand for a few minutes.
Serve warm with extra Parmesan, if desired.
The secret: Be patient and attentive. Risotto should not stand up in a solid mound on your plate, it should be silken, fluid and the grains separate.
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