Best Leek And Scallion Risotto Recipes

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LEEK AND SCALLION RISOTTO



Leek and Scallion Risotto image

This one comes from Lidia Matticchio Bastianich, who demonstrated it on "Victory Garden" (the PBS show). I didn't see the show, but ate this last night at my friend Marcia's house -- it was UNBELIEVABLE. This was fabulous! So good that four hours later, when my husband and I were falling asleep, I heard him murmur, "That was really great risotto ..." Marcia says it makes a lot and it freezes beautifully -- just add a bit of chicken broth and pop it in the microwave to warm it up. This will absolutely become a staple at our house, calories or no!

Provided by KLHquilts

Categories     Short Grain Rice

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

3 tablespoons extra virgin olive oil
2 cups scallions, diced
1 cup onion, minced
1 cup leek, minced
2 tablespoons shallots, minced
2 1/2 cups arborio rice (you can substitute Carnaroli rice)
1/2 cup white wine (dry)
6 1/2 cups stock (vegetable, chicken, whatever you want, must be heated)
1/2 teaspoon salt (or to taste)
2 tablespoons butter, unsalted and cut into bits
1 cup gorgonzola, cut into bits
1/2 cup parmesan cheese (grated, use the highest quality fresh Parmigiano Reggiano you can get your hands on)
1/4 teaspoon black pepper, freshly ground (or to taste)

Steps:

  • Thoroughly clean the leeks and cut into half-rounds, about 1/8" wide. Use as much of the green as you can.
  • Thoroughly wash scallions and cut into 1/2" pieces, also using as much of the green as you can.
  • In a heavy pot, heat the olive oil over medium heat. Add onions and shallots and cook, stirring often, until they are tender (about 8 minutes).
  • Add the rice and stir to coat with oil; cook until rice begins to become translucent (just a minute or two).
  • Pour in the wine and stir until evaporated.
  • Add leeks and 1/2 cup of hot stock, as well as 1/2 teaspoon salt. Cook, stirring constantly, until all the stock has been absorbed.
  • Continue to add the hot stock in small batches -- a quarter cup or so, just to moisten rice -- until broth has been absorbed. (My friend Marcia's husband says this takes him an hour, but it looked more like 30 minutes to me, as we watched him cook.) Keep the heat at a temperature where rice simmers very gently.
  • In the last five minutes, add the scallions.
  • When all the stock has been absorbed, remove the rice from the heat. Add the butter and stir until it is completely melted. Add the gorgonzola cheese and stir until thoroughly incorporated. Add half of the grated parmesan reggiano, and adjust salt and pepper as (or if) necessary.
  • Serve while warm, with remaining grated parmesan.

Nutrition Facts : Calories 417.8, Fat 15, SaturatedFat 6.9, Cholesterol 25.8, Sodium 505.4, Carbohydrate 56.4, Fiber 2.9, Sugar 2.2, Protein 11

LEEK AND PEA RISOTTO WITH GRILLED CALAMARI



Leek and Pea Risotto with Grilled Calamari image

Provided by Kay Chun

Categories     Quick & Easy     Father's Day     Dinner     Squid     Leek     Pea     Grill/Barbecue     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

6 cups chicken stock such as leftover-roast-chicken stock
5 tablespoons extra-virgin olive oil, divided
1 teaspoon fresh lemon juice
1 scallion, thinly sliced
2 medium leeks (white and pale green parts only), thinly sliced and washed
1 1/4 cups Arborio rice
1/4 cup dry white wine
1/2 cup frozen peas
2 tablespoons unsalted butter
1/3 cup grated Parmigiano-Reggiano
1 pound cleaned small squid, patted dry
Equipment: a large (2-burner) grill pan

Steps:

  • Bring stock to a bare simmer in a medium saucepan, then keep at a bare simmer.
  • Whisk together 2 tablespoons oil, lemon juice, scallion, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl to make vinaigrette.
  • Cook leeks in 2 tablespoons oil in a 4-quart heavy pot over medium heat, stirring occasionally, until softened but not browned, 7 to 8 minutes. Transfer to a plate.
  • Add remaining tablespoon oil and rice to pot and cook, stirring constantly, until rice is coated evenly, about 1 minute. Add wine and briskly simmer, stirring, until most has been absorbed, about 1 minute.
  • Add 1 cup hot stock and briskly simmer, stirring constantly, until stock has been absorbed. Continue simmering and adding hot stock, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until 1 cup stock is left, 15 to 18 minutes. Add peas, leeks, and remaining cup stock and cook, stirring, until rice is just tender, 3 to 5 minutes. Stir in butter and cheese, then remove from heat.
  • When last cup of stock has been added to risotto, heat grill pan over high heat until hot. 3When risotto is done, season squid with 1/8 teaspoon salt and oil grill pan. Grill squid, pressing down with a spatula and turning halfway through, until opaque and just cooked through, about 1 minute total. Toss with enough lemon vinaigrette to coat.
  • Serve risotto topped with calamari and drizzled with any remaining lemon vinaigrette.

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