2 mains or 4 starters
2 big handfuls of arborio rice
1 medium onion, finely chopped
6 small leeks
1 clove garlic
500 mls or so of vegetable or chicken stock
slosh of white wine
shavings of fresh parmesan cheese
salt and loads of milled black pepper
- Sweat onion, garlic and green ends of leeks in olive oil in a fairly big, heavy bottomed saucepan.
- When nicely softened add rest of leeks and half the butter and give a good stir. When the butter has melted add the rice and a splash of stock.
- Season with black pepper and keep at a low temperature – continue to add stock slowly as it is absorbed.
- Once all the stock has been absorbed add wine, salt and more pepper and stir till there is no obvious liquid except the creamy sticky coating on the rice.
- Remove from heat, stir in the rest of the butter and allow to sit with lid on for a couple of minutes.
This risotto can be as plain or as fancy as you like; use cups as a mould and top with shaved parmesan as an elegant starter, or eat with rustic bread and salad for a cheap and easy dinner or lunch.