Risotto with leeks
Instructions
In a saucepan heat the broth.
Meanwhile, in another pan put half of the butter and cook the leeks, finely chopped.
When the leeks begin to Brown, add the rain rice, stir and let it toast.
Wet with white wine and let it evaporate into focus.
Add a ladle of hot broth.
Let it absorb and then, gradually, the hot broth and mix repeatedly making it absorb every time.
At about half-cooked, add diluted saffron ¡ n half ladle of broth.
When the rice is cooked, add salt, turn off the heat and stir in the grated cheese.
Melt the butter in a pan, roast, seasoned with Sage leaves and embed to the risotto.
Mix, let stand a few minutes, then serve.
II risotto with leeks must be submitted to wave, piping hot, and distinctly colored yellow, without sparing with saffron.
Ingredients and dosing for 4 persons
- 300 g of rice
- 50 g of butter
- 3 leeks great
- 150 cl of broth
- 1/2 cup of white wine
- 1 sachet of saffron
- 2 leaves sage
- 50 g of grated parmesan cheese
- Salt