Categories: garlic, leek, risotto
Ingredients
- 6-8 cloves garlic, unpeeled
- 2 large leeks, root end and green end trimmed, white part cut in half lengthwise, washed well and dried
- olive oil
- 8 cups chicken broth
- 700 grams arbiato rice
- 1/4 cup dry white wine, or 2-3 tbsp rice vinegar
- 1-2 cups grated parmesan (I like more, some like less)
- 1 cup chopped parsley
- Fresh ground black pepper
- A splash of extra virgin olive oil
Directions
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Preheat oven to 450ºF.
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Place garlic and leeks on parchment paper on a backing pan. Drizzle with olive oil, and turn a few times to ensure even coating. Place leeks cut side down. Roast in oven for 20 minutes, until garlic cloves are soft, but not burned, and leeks are browned and softened. Remove from oven. Remove outer layers of leeks, if they are too rough to cut. Let cool till they can be handled. Chop leeks fine. Cut tops off garlic cloves, and squeeze roasted garlic out into a small bowl. Mash with a fork. Reserve.
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Heat the chicken broth to a boil in a pan, and reduce heat, keeping broth at a bare simmer.
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In a large, heavy pot, heat olive oil over medium heat. Add leeks, and sautee for 2-3 minutes. Increase heat to high and add rice. Cook rice, stirring, until it just turns translucent, about 3-4 minutes (don’t let it burn!). Reduce heat to medium high. Add wine or rice vinegar, stirring. Add 2 ladlefuls of broth, stirring, and roasted garlic. As broth is absorbed, continue adding broth one ladleful at a time, stirring. Reduce heat as necessary to keep risotto just at a bare boil. When most of the broth has been added, stir in the grated parmesan. Continue to add broth, a little at a time, until the rice has reached an al dente stage. The risotto should be creamy and moist, if it gets too dry, stir in additional liquid. Just before serving, stir in parsley. Serve with a light grind of fresh black pepper, and a splash of the ol’ extra virgin olive oil. Enjoy!