Jan 11, 2008
Leek Risotto
- 1 tsp olive oil
- 2 tbsp butter
- 1 stalk celery, minced
- 1 large leek or 2 small, white and light green parts only, minced
- 1 cup dry champagne
- 3 cups chicken stock
- 1 cup arborio rice
- cracked pepper
- sea salt
- 2 tbsp heavy cream
- 1/4 cup grated parmesan
- Heat the olive oil in a dutch oven with the butter.
- Add the celery and leeks and saute until softened.
- Add the rice and stir well for 2 minutes.
- Add the champagne and stir until absorbed.
- Stir in the chicken stock over the next 18 or so minutes.
- Add cracked pepper and sea salt.
- Stir in the heavy cream and parmesan.
- Serve.
A very nice one.