Risotto with Leeks (4)
Instructions
Deprive the green part of leeks.
cut into thin slices.
Make them sweat in a covered pan with 2 tablespoons of olive oil, a little broth, saffron, salt.
Toast the rice in 1 tablespoon oil; Deglaze with the wine and let evaporate.
Add half the broth and stir.
Add the leeks.
Gradually add more broth.
When cooked, stir in grated grana.
Ingredients and dosing for 4 persons
- 200 g of vialone nano rice not shined
- 400 g of leeks
- 1/2 cup of white wine
- 100 cl of vegetable broth
- 4 pistilli of saffron
- Grated parmesan cheese
- 3 tablespoons of olive oil extra virgin
- Salt