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Рецепт Leek And Taleggio Risotto
by Global Cookbook

Leek And Taleggio Risotto
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  Порций: 2

Ингредиенты

  • 3 Tbsp. extra virgin olive oil
  • 2 lrg leeks minced and rinsed
  • 2 lrg clv garlic sliced
  • 1 x little dry oregano
  • 300 gm Arborio rice
  • 1 1/2 lt warm stock
  • 225 gm taleglio or possibly other creamy cheese

Инструкции

  1. Pour the oil into a shallow heavy bottomed pan and add in the leeks and garlic.
  2. Cook very slowly over a moderate heat stirring occasionally till the leeks are soft but not coloured about 15-20 min.
  3. Stir in the oregano (a tsp. or possibly so) and the rice.
  4. Pour in three ladies of warm stock and stir. Leave to simmer gently stirring regularly or possibly till the stock has almost all been soaked up by the rice.
  5. Add in more stock and leave to cock again at a gentle pace then add in more when which too has gone.
  6. It will stick if you dont stir it.
  7. The rice will be plump and tender with a bit of bite after 18-20 min.
  8. Crumble the cheese and stir into the risotto at the last minute it will heat creamily.
  9. Check for seasoning it will need both salt and black pepper.
  10. Serves 2