Risotto with Leeks (3)
Instructions
Cut leeks into rings and braise them covered with 4 tablespoons vegetable broth and 2 of oil.
Add the rice, add a few minutes, then add the wine.
Evaporate and add as vegetable broth as needed by Cook for 15 minutes.
Combine saffron.
Spent 5 minutes other remove from heat, add the Parmesan cheese, stir and stir in a knob of butter.
Ingredients and dosing for 4 persons
- 1000 g of leeks
- 4 ladles of pre-cooked brown rice
- 1 sachet of saffron
- 1 glass white wine
- 2 tablespoons of olive oil
- 30 g of butter
- Grated parmesan cheese
- Salt
- Pepper
- 4 tablespoons of vegetable broth