In our family, my sister is the Queen of all things risotto. Seriously, Kristin can make risotto to absolute perfection. One of her family’s favorite risotto’s is her simplest version, creamy risotto with leeks and parmesan, and just for kicks, maybe a splash of fresh lemon.
This delightfully creamy and fresh tasting risotto can be served as a side with most any main dish, or as an entree. I love this risotto as an entree during the fall and winter months, and often serve this recipe with grilled meats and fish during the spring and summer. And although this yummy Italian rice takes a little more effort, it’s definitley worth it. Once my family spots me stirring the creamy goodness, they all mysteriously appear in the kitchen ready to help stir, and taste test of course.
2 tablespoons olive oil
2 leeks finely chopped
2 cups Arborio rice
½ cup dry white wine
½ cup freshly grated parmesan cheese
Salt and pepper to taste
In a large saucepan bring the broth to a simmer. Cover and keep warm over low heat.
Heat the olive oil in heavy large pot over medium heat. Add the chopped leeks and sauté until just tender, about 4-5 minutes.
Add the rice and stir for about 2 minutes. Add the white wine and stir until absorbed, about 1 minute.
Stir in 1 cup of the warm broth and simmer until it is absorbed, stirring frequently. Cook until the rice is almost tender, adding broth 1/2 cup at a time and stirring often, allowing each addition to be absorbed before adding the next, about 20-25 minutes.
Stir in the fresh grated parmesan and season with salt and pepper. Transfer to a bowl and sprinkle with fresh chopped Italian parsley. Serve immediately.
Options: Enjoy this Risotto served as a side dish for roasted or grilled meats and fish or as a main meal with a salad of fresh greens. For a twist, squeeze a bit of lemon into the risotto when adding the parmesan.