A deliciously creamy, soothing and restoring risotto from ” Real Food” by Nigel Slater. Comfort food at it’s best.
Ingredients
- 50 g butter
- 2 large leeks chopped and rinsed
- 2 Large clves garlic peeled and sliced
- a little dried oregano
- 225 g arborio rice
- 900 ml hot vegetable or chicken stock
- 225 g taleggio or other soft creamy cheese cut into thick slices e.g. Camembert
Servings:
Instructions
- Put the butter into a shallow, heavy-bottomed pan and add the leeks and garlic. Cook over a moderate heat, stirring occasionally, until the leeks are soft. Don't hurry this; let the leeks cook slowly for about fifteen to twenty minutes, but stop cooking before they colour.
- Stir in the oregano, a teaspoon or so will do, and the rice. Pour in three ladles of hot stock and stir. Leave to simmer gently, stirring regularly, until the stock has almost been soaked up by the rice.
- Add more stock and leave to cook once more, at a gentle pace, then add more when that too has gone. It will stick if you forget to stir it. The rice will be plump and tender after about eighteen to twenty minutes.
- Taste to see if it is done to your liking; it should have a bit of bite left in it but should be quite tender.
- Stir in the cheese at the last minute -- it will melt creamily. Check for seasoning; it will need both salt and black pepper.
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