A favourite risotto from ” Good Things to Eat” by Lucas Hollweg.
Ingredients
- 1 litre chicken stock
- a big knob butter
- 2 small leeks white part only, finely chopped
- 200 g carneroli rice
- a small glass dry vermouth or dry white wine
- 1 generously heaped tbsp mascarpone
- a big handful parmesan plus extra to serve
- salt and pepper
Servings:
Instructions
- Pour the stock into a saucepan and bring to a simmer.
- In another largeish saucepan, melt a knob of butter. Add the leeks and sweat over a gentle heat for 5 minutes, or until soft. Stir in the rice, until thoroughly coated in the butter. Turn up the heat and tip in the vermouth or white wine. Bring to a bibble, then stir until most of the liquid has evaporated.
- Add a ladleful of the hot stock and cook until it has been absorbed stirring constantly. Add another ladleful and repeat. Carry on adding stock and stirring until the liquid has thickened and the rice is just al dente. This should take about 17-20 minutes.
- When the rice is cooked, stir in the mascarpone and Parmesan. Taste, season, cover and leave off the heat for 3 minutes. Ladle into wide bowls and add more Parmesan if you fancy it.
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