Leek And Bree Risotto

1. 1

   Get out a saucepan for the risotto and another for the stock.

2. 2

   Wash and slice the leeks.

3. 3

   Heat butter in risotto pan, medium low heat.

4. 4

   Add leeks and cover.

5. 5

   Sweat leeks for 15 minutes, stirring often.

6. 6

   Simmer stock in second pan.

7. 7

   Add rice to leeks and stir for 1 minute.

8. 8

   Start adding stock one ladleful at a time.

9. 9

   Stir constantly and keep adding stock as it is absorbed.

10. 10

    After about 20 minutes start checking rice for al dente done point, the risotto should be creamy, not wet. Some stock may be left over.

11. 11

    Add parm' and serve with a good dash of black pepper.

No additional tips available.