We all know that strange feeling when you realize that something you thought occurred a few weeks ago actually occurred a few months ago! The feeling presents itself more so as a shock…a shock of how quickly time goes by. Well, it’s 2016 and I’ve been waiting to share this recipe since May 2015…8 months ago. This recipe has been sitting on the back burner for quite some time now, only because it still feels like I made this recipe a week or so ago. But now, it’s finally time to share this recipe…before I forget about it again for another 12 months.When I first made this recipe, it was the middle of the spring. Leeks are considered a summer and winter vegetable, not really a spring and fall vegetable. So when I made it, I felt that it was too early to share since it was not the right season. Then, when summer came along, I felt that it was not the right season to share a recipe for risotto. Then, fall came alone…and it still was not the right season to share the recipe. Finally, winter wobbled in and leeks began to pop up at the farmers market again. Now, I find that this Friday is the perfect day to share this recipe.It finally began to snow and snow, for me at least, calls for warm comfort foods. Risotto has a way of pulling at everyones heartstrings, maybe it’s the cheesiness or maybe it’s the warmth. Whatever it is, it’s always welcome on my plate whenever it’s cold. So this weekend, since it is finally the season, pick up some leeks at your local farmers market. This risotto is perfect for any cold winter night where comfort food is all you need.
- 6 cups chicken broth
- 1 tablespoon ghee, or canola oil
- 1-2 leeks, thinly sliced
- 2 1/2 cups arborio rice
- 1/3 cup, dry white wine, more if desired
- 1/2 cup grated parmesan, more to top
- salt and pepper, to taste
In a large pot, heat the broth over medium high heat, until boiling. Remove from heat and keep warm.
In a skillet, heat the ghee/oil and add the leeks. Sauté for 4-5minutes, until slightly translucent.
Add the rice and toast for 1-2 minutes. Add the wine and stir until fully absorbed.
Add one cup of broth to the rice and stir until it is absorbed. Add another cup of broth and stir until absorbed. Repeat this pattern until there is no more broth. It’s important to add the broth one cup at a time. Once the rice is cook, there is no need to add more broth. Rice should become creamy.
Add in the cheese and season with salt and pepper. Stir until fully incorporated.