Discover my recipe for leek risotto, perfect for accompanying your meats and fish, this Italian recipe is simple and quick to make. You can also enhance it with mushrooms, chicken, salmon, or bacon: be creative!
Preparation of the vegetables: Wash the leeks and cut them into small pieces. Peel and finely slice the onions.
Cooking the Vegetables Pour 2 to 3 tablespoons of olive oil into the bottom of a pot and sauté the leeks and onions until they are very tender. Add a little water if necessary. Season lightly with salt and pepper.
Cooking the risotto Meanwhile, heat 1 liter of water with the broth cube. When the leek is well cooked, add the rice and sauté it for a few seconds, then add the first ladle of broth. Stir until the broth is absorbed, then add another ladle of broth. Continue this process until the rice is creamy and slightly al dente. You may need more or less broth depending on the quality of the rice and the level of doneness you prefer.
Seasoning At the end of cooking, add the cheese, adjust the seasoning, and serve immediately!
0 servings
5
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EN