Risotto Leeks and Parmesan (Poireaux et Parmesan)

(by pinoficara, France)

Ingredients :

LEEKS RISOTTO, ingredients : 100g butter/beurre 200g Arborio Rice/Riz 250ml dry white wine (weissbier works too, for an interesting variation) 100g cooked leeks/poireaux 50g grated parmesan/rapee 1.5l L vegetable stock/fond de légume (or chicken stock/fond de volaille) - hot

Execution :

LEEKS RISOTTO, instructions : Cut the leeks in very small dice Cook the leeks in butter, on low heat until caramelized - set aside Toast the rice in hot skillet, with butter until grains are translucent - about 1 min Deglaze with wine Gradually add stock, until al dente Turn off the heat, add grated parmesan on the leeks risotto and a chunk of butter. Stir the leeks risotto and cover for few minutes. Serve the leeks risotto.