Let's Cook with Meg and Ted

Leek and sage risotto

1.5-2 litres vegetable stock
50 g butter
1 tablespoon olive oil
8 small shallots, or 1 onion, peeled and finely chopped
1 bunch of sage, leaves finely chopped
2 garlic cloves, peeled and finely chopped
350 g arborio rice
1 glass white wine
8 baby leeks, washed and chopped
50 g parmesan, finely grated
2 tablespoons cream (optional)
sea salt and freshly ground black pepper

In a medium saucepan, bring the stock to a low simmer.

Meanwhile, heat the butter and oil in a large saucepan. Add the shallots and half the sage and cook for 2-3 minutes, until softened and lightly golden. Add the garlic and rice and stir, using a wooden spoon, until the grains are well coated and glistening, about 1-2 minutes. Pour in the wine, stir until it has been completely absorbed, then add the leeks and mix well.

Add one ladle of hot stock and simmer, stirring, until it has been absorbed. Continue to add the stock at intervals and cook as before, until the liquid has been absorbed and the rice is tender but still slightly firm, about 18-22 minutes.

Remove the pan from the heat, then quickly stir in one more ladle of stock, the parmesan, cream, remaining sage, and salt and pepper. Cover the pan and let it rest for two minutes, then serve

Serves 4.

June 2002

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