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The Four Graces

Food & Wine Paring


Caramelized Leek Risotto

Recipe Date:
May 27, 2015
Cook Time:
Imperial (US)
  • 7 cups chicken stock
  • 3 tbsps olive oil
  • 1 1/2 leeks, cleaned and sliced
  • 2 1/2 cups Arborio rice
  • 2/3 cup dry white wine
  • 3/4 cup freshly grated parmesan cheese
  • salt and pepper

Pour the stock or broth into a saucepan and bring to a simmer. Keep liquid hot.

In a large, heavy saucepan over low heat, heat oil and add the leeks and sauté about 5 minutes.

Add the rice and stir until white spots appear in the center of the grains, about 1 minute (it is very important to use Arborio rice!) Add the wine and stir until absorbed, about 2 minutes.

Add one ladleful of the hot stock or broth, adjust the heat to maintain a gentle simmer, and cook, stirring constantly until the liquid is absorbed, about 2 minutes.

Continue adding the stock or broth, one ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 20-25 minutes longer. Add the cheese and season with salt and pepper to taste. Stir to mix well. Serve at once. Makes 8 cups