Risotto De Poró Garlic

Preparation mode

• If using vegetable or chicken broth cubes, dissolve them in hot water according to package directions to make 4 cups of broth. Keep the broth warm in a pan over low heat.
• Wash the leeks well to remove any dirt.
• Cut them in half lengthwise and then into thin slices.
• In a large frying pan, heat some olive oil over medium heat. Add the sliced ​​leek and sauté for about 5-7 minutes until soft. Reserve.
• In a large pan, heat some olive oil over medium heat. Add the chopped onion and chopped garlic. Saute until soft and translucent, about 3-4 minutes.
• Add the rice to the pan and stir for about 2 minutes, until lightly toasted.
• Pour the white wine into the pan and stir until the liquid has been absorbed by the rice.
• Begin adding the vegetable broth, one ladle at a time, stirring constantly and waiting until the liquid is absorbed before adding more broth. Continue adding broth and stirring for about 18-20 minutes, or until the rice is cooked and the risotto has a creamy consistency.
• When the rice is almost ready, add the sautéed leeks.
• Mix the grated Parmesan cheese and butter into the risotto, mixing well until they are completely incorporated.
• Season with salt and pepper to taste.
• Serve immediately, sprinkling a little more Parmesan cheese on top, if desired.