Recipe Index

Ingredients

• 2 medium leeks, sliced
• thick slice of butter
• 3-4 tarragon stalks, leaves only
• 2 good spilling handfuls of arborio rice (about7oz)
• 6fl oz wineglass dry white wine
• 1 pint 15fl oz hot homemade chicken stock (the stock can be made from leftover roast chicken)
• salt and freshly ground black pepper
• 2 heaped tablespoons finely grated parmesan cheese

Method

1. Soften the sliced leeks in the thick slice of butter in a large shallow pan over gentle heat with some of the tarragon leaves for 12 to 15 minutes, stirring from time to time, until translucent but not coloured.
2. Stir the arborio rice into the leeks to coat it in the butter, pour in the dry white wine and let it bubble until the liquid has nearly disappeared.
3. Add the hot chicken stock a couple of ladlefuls at a time, stirring the rice often and waiting for each addition to be absorbed before adding more, for about 20 minutes until the rice is plump and creamy with a little bite left, then season the leek risotto with salt and black pepper.
4. Melt spoonfuls of the finely grated Parmesan in a non-stick pan over low heat, flattening each one slightly into a biscuit shape, until a crust forms underneath, flip the crisps carefully and cook them for a minute or two on the other side.
5. Serve the risotto in two bowls, each topped with a Parmesan crisp.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data