Amber’s Risotto with Leeks, Parmesan, Lemon and Rosemary


4.5 cups of broth (vegetable or chicken)
2 large or 3 small leeks, washed and sliced thin
1 large shallot, sliced thin
1 tsp of finely chopped rosemary (optional)
Zest of one small lemon or half of a large lemon
White wine
400 grams of Carnaroli Rice
Olive Oil
Small knob of butter
70-100 grams of parmigiano
S and P, Q.B.!!
Saute leeks until tender about 10 minutes in a bit of oil. If pan dries out too much or leeks start to color, add broth.
Heat a few tablespoons of oil in a pan large enough to cook 400 grams of risotto. Saute shallots until tender. Add rice and toast until rice starts to turn transparent. Add wine (about one turn around the pan) and cook off. And add 2 cups of hot broth and continue stirring. When liquid is almost gone, add 1.5 cups of broth, rosemary if using, cooked leeks, and lemon zest and continue cooking and adding broth as necessary. Add salt as necessary keeping in mind whether your broth is salted! When rice is cooked, turn off the heat. Add a small knob of butter and all of the cheese. Let sit for a few minutes before serving.


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