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Cream and Leek Risotto

Mood: yummy

Cost: Cheap

Difficulty: Easy

Rating: XXXX
The Tease
This is a simple risotto dish you can both cook together. It's a vegetarian dish, but can go the other way if desired.

Prep: 5m Cook: 9-12m Serves: 2

• 1 tablespoon of butter

• 1 tablespoon of olive oil

• 2 small leeks, white parts only, thinly sliced

• About 3 1/2 cups of vegetable stock

• 1/3 cup of dry white wine. Try a Pinot Grigio. • 1 cup of short grain rice such as Aborio rice (risotto rice) • 1/3 cup of heavy cream

• Salt and pepper

• Freshly grated Parmesan cheese

• Juice of half a lemon

• Medium deep pan

• Medium pot

• Cheese grater

• Measuring cups and spoons

Preparation (Do it!)
1. Melt the butter and olive oil in a pan, add the leeks and cook, stirring occasionally, for 5 minutes.

2. Add 1 tablespoon of water and simmer for 20 minutes adding more water if necessary. Meanwhile bring the veggie stock to a simmer in another pot.

3. Stir the rice into the leeks and cook for 1-2 minutes.

4. Add the white wine and cook until absorbed.

5. Add a ladleful of the hot stock and cook, stirring until the liquid has been absorbed. Continue adding the stock a ladleful at a time, and stirring until each addition has been absorbed. This will take 9-10 minutes.

6. When the rice is tender, stir in the cream and season with salt and pepper. Serve with Parmesan cheese and lemon juice. You can also add chopped cooked meats such as pancetta, proscuitto, or cooked sausages to give it some added flavor.


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