leek risotto Ingredients: 3- nice sized leeks butter crème fraîche- 4 ladles of- rice for risotto- 1- vegetable stock cube or a Kub Or- 1- dry white wine grated parmesan.
Utensils： 1 knife knives - 1 saucepan - 1 frying pan - 1 wooden spoon - 1 lid - 1 grater - 1 kitchen scale - scales -
Total time:
30 min
Preparation:
10 min -
Cooking:
20 min
Phase 1
Slice the white of the leeks.
Phase 2
Melt the stock cube in 3/4 liter of boiling water.
Phase 3
Melt 25 g of butter in a saucepan or frying pan with a non-stick coating.
Phase 4
Boil the leeks without browning(approximately 5 minutes).
Phase 5
Add the rice. Stir and let the rice become translucent over high heat.
Phase 6
Add the white wine and wait for it to evaporate.
Phase 7
Add the broth, reduce the heat, and wait until it is completely absorbed (around 20 minutes).
Phase 8
At the end, add 3 tablespoons of crème fraîche, pepper and grated parmesan. Stir the mixture, then let it rest for 3 minutes off the heat, with a lid. Taste to see if it is necessary to add salt (the broth and cheese already do so). Serve hot.
Utensils： 1 knife knives - 1 saucepan - 1 frying pan - 1 wooden spoon - 1 lid - 1 grater - 1 kitchen scale - scales -
Total time:
30 min
Preparation:
10 min -
Cooking:
20 min
Phase 1
Slice the white of the leeks.
Phase 2
Melt the stock cube in 3/4 liter of boiling water.
Phase 3
Melt 25 g of butter in a saucepan or frying pan with a non-stick coating.
Phase 4
Boil the leeks without browning(approximately 5 minutes).
Phase 5
Add the rice. Stir and let the rice become translucent over high heat.
Phase 6
Add the white wine and wait for it to evaporate.
Phase 7
Add the broth, reduce the heat, and wait until it is completely absorbed (around 20 minutes).
Phase 8
At the end, add 3 tablespoons of crème fraîche, pepper and grated parmesan. Stir the mixture, then let it rest for 3 minutes off the heat, with a lid. Taste to see if it is necessary to add salt (the broth and cheese already do so). Serve hot.