Recipe monday

Someone just asked me a question?

What is your favorite comfort food?

The answer to that is really easy......RISOTTO!

I just love a well made risotto. Nothing beats it.

Its creamy with a little al dente bite to it.

There are two schools of risotto.

The creamy, a little porridge like texture and then there is the more undercooked style.

I like the first style better.

If its make right, it still is al dente but so creamy.

I almost never order risotto at a restaurant, I usually get very disappointed.

Anyway...here is a recipe for a really good risotto.

Enjoy!

 Onion and leak risotto

Serves 4

Risotto takes time, but the result is so good.

And remember, the risotto must never wait for the guests, the guests must always wait for the risotto.

Serves 4

 1 tablespoon olive oil

2 tablespoons butter

1 large yellow onion, finely chopped

1/3 leek, just the white parts, thinly sliced

1 cup Arborio rice

2 tablespoons lemon juice

4 cups chicken stock, warm

2 tablespoons butter

1 cup parmesan, grated

salt

pepper

 

In a saucepan, heat oil and butter over medium heat.

Saute onion and leaks until soft, about 5 minutes.

Add rice, cook, stirring until well coated.

Add lemon juice, cook for 1 minute.

Add 1 cup of warm broth.

Cook, stirring frequently, until absorbed.

Continue adding broth, 1 cup at a time.

Cook the risotto for about 20-25 minutes.

The rice should be tender.

Add butter and 3/4 cup parmesan.

Stir well.

Season with salt and pepper.

Serve immediately with the rest of the parmesan on top. 

Photo by Ellen Silverman

Comments

[chelsea]

I have to agree. I heart risotto.

[Vita Lenta nel Bel Paese]

Caro Paul,

I really prefer the more al dente risotto. I'll try yours now. Perhaps this will convince me of the opposite. Bacione, Ingrid

[capo sud]

Dear Paul, I write from the land of risotto, north east of Italy. I agree with your version, here rice is well cooked but still "al dente". The cooking time is 15-18 min., and after this time we add Parmigiano, turn off the fire, and let risotto rest in the pan for 1-2 min. We use our rice, Vialone nano, the best variety for risotto in my opinion.
Bye

[janicej]

Sounds great. Now where on earth did you find wild leeks right now (those are your garnish, n'est pas?)? I have to guess this was shot last March or April.... An aside, try using a risotto method with farro instead of arborio rice, it's really wonderful. I make a pancetta and butternut squash version that makes me very happy.

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[kitkat]

This sounds fantastic! I was looking for a comforting and delicious dish to serve at my next "Girl's Night" - this will be front and center.

Love your blog, love your recipes, love love love your styling!

[bigg]

oh yum! i can't wait to try this! i've made risotto
i bet its fabulous!

[tanja]

Theme: lunchbox

Dishe ideas: -Heavenly strawberries (mix mascarpone with a little bit milk till you have a smooth and thick cream. For flavour you can add honey and vanille seeds or vanille sugar or honey and cinnamon. Cut some strawberries in pieces serve with the mascarpone cream.

-salad: (Lamb's lettuce/corn salad, slices of brie, apple cut in sticks,raisons,crispy baked bacon in pieces, walnuts, cut in pieces and a honey dressing)
Put the dressing in a seperate little box.

- sandwich: rosemary foccaccia with salad, tuna, thin slices of red onion, slices of tomatoes (remove seeds), thin slices of cucumber.

- a homemade, healthy energy bar with nuts, seeds, grains, dried fruit, honey...

-Prop and colors: lunchboxes and containers in bright colors (bright pink, yellow, turkoois, lime...

Hope you can use it and sorry for the bad english, I'm from Belgium ;o)

[tanja]

Sorry, I put this comment on the wrong post.

[Jinnie N.]

i just found your blog and wow, it is wonderful!

[LOLfitness]

I made this tonight, and it was very nice! much nicer than the wine version i tried before. I shouldnt have left out the cheese though, that made it a little heavier than i like it.

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Hello
I would be visiting this blog regularly. Thanks for sharing good information.

[janet]

to Capo Sud,
I concur - Vialone Nano is the best for risotto however I turn off the fire and stir in some butter and parmigiano for creamy result. delisioso!