Leek Risotto

Has anyone, got an easy Leek Risotto recipe, they would like to share. This would be much appreciate, many thanks.

Chef_willman, Jul 30, 7:42 pm

Here is one of the dozens you will find if you google.

http://www.taste.com.au/recipes/25440/leek+parmesan+risotto

Chef_awoftam, Jul 30, 8:02 pm

From the leek thread:
Okay I got this recipe from a lady at work - it's from an English cookbook, so I basically skipped the first part and just used fresh smoked fish - will work equally well with tinned fish. It sounds really odd - particularly the poached egg bit, but it's yummy - mr 10 and mr 5 myself and DH really liked it - only mr 8 (who is fussy at the best of times) did rate it. Give it a go:

SMOKED HADDOCK and PEA RISOTTO
4 x 142g/5oz smoked haddock fillets
1.2 litres/2pt fish stock
1 large onion, peeled and finely chopped
1 large leek, washed and finely chopped
255g/9oz dried risotto rice
397g/14oz fresh or frozen peas
100g/3 ½ Oz fresh spinach leaves, roughly chopped
4 large eggs

1. Place the haddock in a large saucepan of water and bring to the boil. Turn off the heat and a1low the fish to sit in the water, covered, for 12-15 minutes. Drain and set aside.
2. Bring the stock to the boil in a large pan over a medium heat, then turn the heat down as low as It will go to keep the stock hot but without letting it reduce.
3. Place 198ml/7fl oz of the warmed stock in another large pan, add the onion and leek and cook for 3-4 minutes until they have softened. Add the rice and stir and cook for 2-3 minutes. Stir in the peas and spinach.
4. Pour in the hot stock, a ladleful at a time, and keep stirring until each ladleful is absorbed. Keep adding the stock, stirring as often as possible until the rice is al dente (tender but still retaining a bite) — this should take about 20 minutes.
5. Skin and flake the haddock into large bite-sized pieces and gently stir it into the rice. Keep the risotto warm white you poach the eggs.
6. Divide the risotto between four plates top each serving with a poached egg and serve immediately.

Quote
gemini007 (129 129 positive feedback) 9:54 pm, Sun 24 Jul #4

Chef_unknowndisorder, Jul 30, 8:04 pm



Thank you. I don't take any notice of cooking magazines, so do not know one from the other.
Please that someone does. Most grateful.

Chef_willman, Feb 2, 8:54 pm

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