The original recipe was served with calamari. Seeing that we’re in land-locked Colorado, I’m not really comfortable with that and am just focusing on the risotto.
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0 hours, 45 minutes
- 1 1/4 cup Arborio rice
- 6 cups chicken stock
- 1/4 cup dry white wine
- 1/2 cup peas, fresh or frozen
- 1/3 cup grated Parmigiano-Reggiano
- 2 medium leeks (white and pale green parts only), thinly sliced and washed
- 3 Tablespoons extra-virgin olive oil, divided
- 2 Tablespoons unsalted butter
- Bring stock to a bare simmer in a medium saucepan, then keep at a bare simmer.
- Cook leeks in 2 tablespoons oil in a 4-quart heavy pot over medium heat, stirring occasionally, until softened but not browned, 7 to 8 minutes. Transfer to a plate.
- Add remaining tablespoon oil and rice to pot and cook, stirring constantly, until rice is coated evenly, about 1 minute. Add wine and briskly simmer, stirring, until most has been absorbed, about 1 minute.
- Add 1 cup hot stock and briskly simmer, stirring constantly, until stock has been absorbed. Continue simmering and adding hot stock, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until 1 cup stock is left, 15 to 18 minutes. Add peas, leeks, and remaining cup stock and cook, stirring, until rice is just tender, 3 to 5 minutes. Stir in butter and cheese, then remove from heat.
- March 2009 Gourmet - via Epicurious