Ingredients:
3 tablespoons butter ( divided 2 and 1)
1 1/2 cups arborio rice or 1 1/2 cups long-grain white rice
2 leeks, white part only,julienned
1/2 cup light cream ( half & half)
1/2 cup parmesan cheese
3 tablespoons fresh parsley, chopped
6 cups chicken stock
1/2 cup dry white wine
1 teaspoon saffron threads
2 tablespoons olive oil
1/3 cup shallots or 1/3 cup onions, minced
salt and pepper, to taste
shaved parmesan cheese, garnish (optional)
Directions:
Infuse wine with saffron threads.
Bring broth to a simmer in a saucepan.
Heat 2 tablespoons butter in a pan over moderate heat& add leeks and saute until wilted and tender, about 5 minutes.
Add cream and continue cooking until cream has thickened.
Add salt and pepper.
Remove from heat and set aside.
Over medium high heat 2 tablespoons olive oil and remaining 1 tablespoon butter in a 4 quart pot.
Add shallots or onion and saute until tender, about 1- 2 minutes.
Add rice and stir making sure all grains are coated about 2 minutes.
Add wine and stir until completely absorbed.
Begin adding stock, 1/2 cup at a time, stirring continuously.
Stock must be completely absorbed before adding next 1/2 cup.
Continue until all stock has been used.
Stir in leeks, parmesan and parsley, season with salt& pepper.
Serve immediately.
Serves 4- 6 side dishes, or 2 – 4 main courses.
Servings: 4-8
Time preparation: 20 min.
Time total: 50 min.