Leek Risotto

 I love leeks.­ I had been afraid of using leeks in the past. They seemed boring to me, like an oversized scallion, but without a smell. I even probably let them go to waste in the past! Not any more though, these things are amazing!

Leek Risotto

4 servings

2 medium leeks (white and pale green parts only), finely chopped

3 1/2 c broth

1 1/2 c water

3 T butter

1 c Arborio rice

3/4 c finely grated Parmesan cheese (1 1/2 oz)

Wash chopped leeks in a colander to remove any dirt. In a large pot of boiling salted water, blanch leek for 1 minute. Drain in a colander and rinse with cold water to stop cooking.

Bring stock and water to a boil in a small saucepan and keep stock at a simmer. Heat 2 T butter in a large stockpot over medium-high heat until foam subsides. Sauté leeks, stirring, for 2 minutes. Add rice and cook, stirring, 1 minute. Reduce heat to medium-low and add 1 c simmering stock. Cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue adding stock, 1/2 c at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender and creamy, 20 to 25 minutes.

Remove from heat and stir in 1 T butter and the cheese. Season to taste with salt and pepper and top with cilantro or parsley.