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Green Garlic and Leek Risotto

04 March


Green Garlic and Leeks:
4 medium leeks, white parts only
3 large heads green garlic
2 tablespoons unsalted butter
½ cup white wine
sea salt and freshly ground black pepper

The Rice:
6 cups vegetable stock
2 tablespoons unsalted butter
1½ cups Arborio rice
½ cup white wine
1 cup freshly grated Parmesan cheese
½ cup crème fraiche or cream cheese
½ cup chopped chervil or parsley
1 tablespoon chopped tarragon
sea salt and freshly ground black pepper

1. Quarter the leeks lengthwise, cut them crosswise into ¼-inch slices and wash them well. Remove any tough papery husks from the garlic then finely chop.
2. Melt the butter in a sauté pan. Add the leeks and garlic, stir to coat then add the wine and cook over medium–low heat until the leeks are tender, about 10 minutes. Season with salt and pepper and set aside while you cook the rice.
3. Have the stock simmering on the stove. Melt the butter in a wide soup pot over medium heat. Add the rice and cook, stirring, for 1 minute. Pour in the wine and simmer until it is absorbed, then add 2 cups of stock. Simmer until it has been absorbed, then raise the heat to high and begin adding the remaining stock ½ cup at a time. Stir energetically and continue adding liquid after each addition is absorbed. When the rice is done, stir in the leeks and green garlic, crème fraiche or cream cheese, chervil or parsley, and any minced garlic shoots. Taste for salt, and season with pepper.

Serves 4

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