Risotto with Cream and Leeks
(Risotto con Panna e Porri)
Ingredients:
For the Vegetable Stock:
3 cherry tomatoes, coarsely chopped
2 turnips, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 potatoes, coarsely chopped
2 onions, coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Risotto:
4 small leeks, thinly sliced, white parts only
6 fl oz (175 ml) single cream
1 oz (25 grams) butter
12 oz (350 grams) risotto rice
Salt and pepper
Parmigiano cheese, freshly grated, for serving
Directions:
Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) of water, add a pinch of salt and bring to a boil.
Lower the heat and simmer gently for about 20-25 minutes.
Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a wooden spoon.
Prepare the Risotto:
Melt the butter in a saucepan.
Add the leeks and cook, stirring occasionally, for about 5-6 minutes.
Add 1 tablespoon water and simmer for another 20 minutes, adding more water if necessary,
Bring the vegetable stock to a boil in another pan.
Stir the rice into the leeks.
Add a ladleful of the hot stock and cook, stirring, until it has been absorbed.
Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.
When the rice is tender, stir in the cream and season with salt and pepper to taste.
Serve with Parmigiano cheese. Serves 4.