Risotto with Leeks
Polenta Pizza Crust
January 20, 2017
Manicotti Di Pasqua
January 20, 2017
Risotto with Leeks
Spring is in the air, and what better way to greet it than with a risotto. This one is made with in season fresh spring leeks that you can pick up from a farmer's market if desired. Top with Parmigiano-reggiano, and you have a simple but flavorful meal.
Ingredients
Directions
Make sure the leeks are well cleaned of any dirt. Slice in half laterally, then into thin slices.
Heat the oil in a pressure cooker over medium heat; add the leek and rice and saute for about 5 minutes.
Add the vermouth or wine; stir and allow to evaporate. Add the chicken stock all at once; cover and bring to pressure; lower the heat and stabilize the pressure; cook for 7 minutes.
Turn off the heat and release the pressure; remove the lid and stir in the cheese along with salt and freshly ground pepper, to taste. If the risotto seems to dry, add a bit more broth. Drizzle with olive oil, if desired.
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Ingredients
Directions
Make sure the leeks are well cleaned of any dirt. Slice in half laterally, then into thin slices.
Heat the oil in a pressure cooker over medium heat; add the leek and rice and saute for about 5 minutes.
Add the vermouth or wine; stir and allow to evaporate. Add the chicken stock all at once; cover and bring to pressure; lower the heat and stabilize the pressure; cook for 7 minutes.
Turn off the heat and release the pressure; remove the lid and stir in the cheese along with salt and freshly ground pepper, to taste. If the risotto seems to dry, add a bit more broth. Drizzle with olive oil, if desired.