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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Leak and Salmon Pinwheels by Amber

Leak and Salmon Pinwheels by Amber

3 medium to large leaks
White wine (optional)
100 grams of Cream
500 grams salmon filet (2)
Ground Fennel Pollen to taste
Salt
Pepper
Olive oil

To assemble, you’ll need Saran Wrap and a cooking bag.

1. Finely slice leaks and soak in water to remove dirt. Rinse a few times.
2. Heat a couple of tablespoons of olive oil and slowly sauté the leaks until they are soft. (Don’t forget to add salt and black pepper.) Add wine and cook off alcohol if you are using wine.
3. When leaks are completely soft, add cream and heat through. Mixture should not be runny so adjust quantity if needed!
4. Let leaks cool.
5. Butterfly salmon if it is particularly thick.
6. Lay down piece of saran wrap and lay filet on top. Sprinkle with Fennel pollen. Cover filet with the cooked leaks and roll like you would a filled cake.
7. Wrap the saran wrap around the roll as tightly as you can and put in a bag.
8. Bring a large pot (like one you’d use to boil at least 500 grams of pasta) and turn off. Add bagged salmon, cover pot and let sit.
9. 30 minutes later, you have perfectly cooked salmon.