Cream and leek risotto
Instructions
Clean the leeks, remove the green part, cut into slices the white part.
In a saucepan heat the butter and insaporitevi leeks.
Spray them with a tablespoon of water and let them cook for about 20 minutes, adding water if necessary.
Then place the rice, mix well and soak with the hot broth.
Cook for about 18 minutes continuing to pour broth gradually that the rice absorbs it.
At the last moment add the cream.
Stir, adjust salt and pepper if necessary.
Serve with grated cheese.
Accompanying wines: Lugana DOC, Verdicchio Dei Castelli Di Jesi DOC, Locorotondo DOC.
Ingredients and dosing for 4 persons
- 350 g of rice
- 4 small leeks
- 30 g of butter
- 1 glass of cream
- Vegetable broth
- Grated cheese
- Salt
- Pepper