Risotto is one of my favorite dishes to cook. And right now I am totally obsessed with leeks. And this recipe combines these two things beautifully. There’s a sweetness to the leeks that complements the creaminess of the risotto. And the shallots add a beautiful touch of color to the recipe. I also happened to use some leftover beef stock from some beef tongue tacos I made the day before, which gave the risotto a rich and full flavor.
- 1 tbsp ghee (clarified butter)
- 1 leek cut into batonettes
- 1 shallot sliced
- 2 cloves garlic minced
- 1 1/2 cups arborio or carnaroli rice
- 1/2 cup white wine
- 6 cups warm beef or chicken stock
- 1 cup Parmesan cheese
- High-sided sauté pan (at least 10-inch diameter) or Dutch oven
- Ladle or measuring scoop
- Add 1 tbsp ghee to saute pan over medium heat
- Add leek, shallot, and garlic to pan and saute until just softened
- Add rice to pan and saute until barely toasted. You can tell the rice is toasted by the slightly nutty smell and the translucent color of the grain, not all the way translucent but just around the edges.
- Add white wine and cook until almost completely absorbed, stirring often to avoid burning.
- Add 1 cup of stock to the pan and stir constantly until absorbed by the rice.
- Keep adding stock 1 cup at a time, repeating the pattern of letting it absorb before adding the next cup. Over time the rice texture will become more creamy as you continually stir. You will feel resistance as you stir as if the rice has more weight to it as the dish nears completion. Once you have added all of your stock and it has been absorbed, your risotto should have a thick and creamy consistency.
- Taste the grain, it should be creamy but have a little bite to it. If your rice is still too hard, add 1/2 cup water and keep cooking until you have your desired consistency.
- Optional: Add any kind of cooked meat or toppings that you desire.
- Add Parmesan cheese and salt to taste.