Leek & parmesan risotto

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Recipe «Leek & parmesan risotto» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1.125L Massel chicken style liquid stock, 1 tbsp olive oil, 1 leek, trimmed, thinly sliced, 440g arborio rice, 70g finely grated parmesan , Shaved parmesan, to serve .

Ingredients:

• 1.125L Massel chicken style liquid stock 
• 1 tbsp olive oil 
• 1 leek, trimmed, thinly sliced 
• 440g arborio rice 
• 70g finely grated parmesan 
• Shaved parmesan, to serve 

Instructions

1. Bring the stock just to the boil in a saucepan. Reduce heat and hold at a gentle simmer.
2. Heat the oil in a large heavy-based saucepan over medium heat. Cook the leek, stirring, for 3 minutes or until soft. Add the rice and cook, stirring, for 2 minutes or until grains appear glassy.
3. Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice and stir constantly with a wooden spoon over medium heat until the liquid is completely absorbed. Add the remaining stock mixture a ladleful at a time, stirring until the liquid is absorbed before adding the next ladleful. Continue for 15 minutes or until rice is tender yet firm to the bite and the risotto is creamy. Remove from heat. Stir in the grated parmesan. Season with salt and pepper.
4. Divide the risotto among serving dishes and top with shaved parmesan.