When someone asks me what my favorite food is, risotto is the first thing that comes to my mind.It's delicious and versatile: you can use your imagination and come up with many different flavors, mix ingredients and even use leftovers that have been in your fridge for a while.
This recipe was taken from a Brazilian magazine - it's not a favorite of mine, but when I saw the risotto special edition I had to have it.
Even though I omitted the sausages, I liked the result very much. I will definitely make this risotto again, and use bacon instead of sausages.
Be careful not to do as I did: I ate so much that I had to walk around the apartment not to explode - I felt like Violet herself!
Leek risotto
62ml olive oil
4 leeks, sliced
150g pork sausages
400g Arborio rice
120ml red wine - I used white wine
500ml chicken stock - I used vegetable stock
50g cold butter
40g grated Parmesan cheese
Bring stock to a boil in a medium saucepan.
In a large pan, heat olive oil over high heat. Add the leeks and cook for 5 minutes.
Cut and crumble the sausages, add to the pan and cook for 1 further minute.
Pour in the rice and stir for 1 minute; add the wine and stir until it's absorbed.
Add the stock - 1 ladleful at a time - and stir constantly until it's absorbed. Repeat this step until the rice is al dente.
Remove from heat, add butter and cheese and mix well. Add salt and pepper to taste, if desired.
Serve immediately.
Serves 6.
62ml olive oil
4 leeks, sliced
150g pork sausages
400g Arborio rice
120ml red wine - I used white wine
500ml chicken stock - I used vegetable stock
50g cold butter
40g grated Parmesan cheese
Bring stock to a boil in a medium saucepan.
In a large pan, heat olive oil over high heat. Add the leeks and cook for 5 minutes.
Cut and crumble the sausages, add to the pan and cook for 1 further minute.
Pour in the rice and stir for 1 minute; add the wine and stir until it's absorbed.
Add the stock - 1 ladleful at a time - and stir constantly until it's absorbed. Repeat this step until the rice is al dente.
Remove from heat, add butter and cheese and mix well. Add salt and pepper to taste, if desired.
Serve immediately.
Serves 6.
Great choice indeed. Leeks are such delicous things to have. in any dish. combined with rice..ai, ai,ai..
ReplyDeleteValentina, I love leeks. And about the rice, I have to agree with you, my friend... :D
ReplyDeletePatricia, vendo a English version do seu blog, caiu uma ficha de como eu sou preguicenta... os bloggers de Sacramento lendo navios no Chucrute e eu nessa folga toda! Parabens pela iniciativa! :-) beijao,
ReplyDeletePatricia,
ReplyDeleteoh you're so funny! Me too, everytime I just can't stop when come to rice or pasta!
I just bought two big packs of sausage, your recipe just comes in handy for me *kiss*
Fer, querida, obrigada! Você é so sweet. Sempre gostei de ler/escrever/falar inglês, arrumei uma excuse to do so! :D
ReplyDeleteGattina, my dear, now you know that I'm not a very controlled person when it comes to food. lol
If you get to make it, I hope you like it!
A kiss from Brazil!
Risotto is such a wonderful dish - it always looks like it will be difficult from the recipes but it really comes together in no time! I wish I could have tried some of yours!
ReplyDelete