Saffron & leek risotto

Saffron & leek risotto

By
From
Alimentari
Serves
4
Photographer
Lauren Bamford

This is a very popular dish with our vegetarian customers. It’s packed full of flavour and is delicious as a main or as a side dish. The saffron gives it a lovely colour and an aromatic flavour. It’s another one of our Mediterranean Lebanese–Italian fusion dishes.

Ingredients

Quantity Ingredient
2 litres vegetable stock
small pinch saffron
125ml olive oil
3 leeks, cleaned and sliced into 1 cm discs
4 garlic cloves, crushed
370g arborio rice
150ml white wine
30g unsalted butter
75g parmesan cheese, grated, plus extra to serve
1 bunch baby leeks, trimmed and washed thoroughly
1 tablespoon sunflower oil

Method

  1. Bring the stock and saffron to a soft boil in a saucepan over medium–high heat.
  2. Meanwhile, heat the oil in a wide, heavy-based frying pan over medium heat. Sauté the leek and garlic for 3–4 minutes.
  3. Add the rice and cook, stirring, for about 2 minutes until the rice is toasted and well coated with the oil. Add the wine, scraping any tasty sticky bits up from the bottom of the frying pan. Once most of the wine is absorbed, reduce the heat to low and add a ladleful of stock to the rice and simmer, stirring, until absorbed. Add another ladle, and repeat, simmering and stirring until all of the stock has been added and the rice is al dente. This should take about 20 minutes.
  4. Remove from the heat, mix in the butter and parmesan and season to taste.
  5. Pat the leeks dry with paper towel and drizzle with the sunflower oil. Heat a chargrill pan or heavy-based frying pan to hot over high heat. Cook the leeks for about 1 minute, then turn and cook for another minute, until lightly charred. Season well with salt and pepper.
  6. Serve the risotto topped with the charred leeks and sprinkled with extra parmesan.
Tags:
alimentari
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