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Leek and Green Garlic Risotto

29 April

Ingredients

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

The Rice:
6 cups vegetable or chicken stock
2 tablespoons unsalted butter
1½ cups Arborio rice
½ cup white wine
½ cup heavy cream or crème fraiche
1 cup freshly grated Parmesan cheese
½ cup chopped chervil or ¼ cup chopped parsley and 1 tablespoon chopped tarragon
sea salt and  freshly ground pepper

Directions:

  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 the bulbs.
  2. Melt the butter in a sauté pan. Add the leeks and garlic and 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, 1 minute.
  4. Pour in the wine and simmer until it is absorbed, then add 2 cups of the stock. Simmer until it has been absorbed, then raise the heat to high and begin adding the 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, cream, cheese, chervil or parsley, and minced green garlic shoots.  Taste for salt, season with pepper and serve.

Serves 4

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