Oh, how I love risotto.  One part delicious rice dish, one part strict technique makes eating the finished product seem oh so special.  I remember learning to make this dish with my Godmother, furiously stirring the pot as she ladled in the broth.  Our hard work was repaid with melt-in-your-mouth pools of creamy goodness.

 

A meal fit for a restaurant, yet perfect at home.

Here is one of my favorite risotto recipes.  The bright lemon really shines and the leeks impart a mellow onion flavor.  It’s great as is or paired with seafood and a green vegetable for a more robust offering.  Adding the egg yolk is a little trick I’ve picked up over the years—it helps bind the rice together and makes it just a tad bit richer…and who among us doesn’t want to be richer?

Ingredients:

2 large or 3 small leeks

2 T butter

¼ tsp finely ground pepper

 

2 T EVOO

1 shallot, minced

1.5 c Arborio or Carnaroli rice

½ c white wine

4-5 cups vegetable broth*, kept at a bare simmer over low heat 

2 T lemon juice

Zest of 1 lemon

1 T butter

¼ c grated Romano cheese (or sub in Parmesan)

1 egg yolk

Chopped parsley for garnish

 

Directions:

Slice off tops of leeks, leaving only white and light green parts; discard tops or keep for stock.  Cut leeks in half lengthwise and finely slice into semi circles.  Rinse chopped leeks well and drain.  In a large sauté pan, melt butter and sauté leeks until wilted and lightly browned.  Season with pepper.  Remove leeks from pan and set aside.

 

 

Sauteeing the leeks

In the same pan, heat the EVOO over medium; sauté shallot until soft but not brown.  Add rice and cook for 2-3 minutes. Add wine and stir until liquid is nearly absorbed.  Add broth 1-2 ladlefuls at a time and cook, continually stirring, until liquid is nearly absorbed before adding more.  Continue this method until rice is creamy and tender. 

Right before serving, stir in sautéed leeks, lemon juice, zest, butter, egg yolk, and cheese.  Season to taste with S&P.  Garnish with parsley and serve immediately.

 

*I caution you to choose a brand of broth (or, better yet, homemade variety for those among us with the inclination to go the extra mile) that you really like as the flavor will condense significantly.