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- Risotto with Fontina and Leeks
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PrintRISOTTO WITH FONTINA AND LEEKS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- In a large pan, fry the leeks very gently in half the butter until they are soft and cooked thoroughly but not browned.
- Add the rice and cook thoroughly for about 5 minutes, stirring frequently and making sure the grains are well coated and very hot.
- Add 3 ladlefuls of stock and stir gently until the rice has absorbed all the liquid.
- Add more stock, 1 ½ ladlefuls at a time, each time till the spoon leaves a clear wake through the rice.
- When the rice is tender but firm to the bite, remove the pan from the heat and stir in the Fontina, the remaining butter and the Parmigiano Reggiano.
- Season to taste, cover and leave to rest for atleast 5 minutes. Stir and then serve immediately on warmed plates.
- Offer more Parmigiano Reggiano separately at the table.
INGREDIENTS
- 50 grams unsalted butter
- 2 small leeks, trimmed and finely chopped
- 350 grams Arborio rice
- 2 litres vegetable or chicken stock, kept simmering
- 250 grams Fontina, diced
- 30 grams freshly grated Parmigiano Reggiano
- Freshly powdered black pepper and salt
8 comments for “Risotto with Fontina and Leeks”
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