Prassorizo Greek Leek Risotto Food
CREAMY LEEK RISOTTO
Some think that Risotto is just too much trouble, but when you have guests that are in the kitchen drinking wine, and keeping you company it really isn't that bad. This is my stand-by risotto, we usually serve with fresh grilled steelhead. I got this from my friend Stephanie don't know where she got it from.
Provided by NitaD
Categories Short Grain Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put chicken broth in sauce pan and bring to a slow simmer.
- In thick bottomed 2 quart pan melt 1 tablespoons butter, saute chopped leeks, till softened.
- Add 1/2 cup light cream. (I use goat milk)
- salt and pepper to taste.
- Continue cooking until most of the liquid is gone. Set aside.
- In another pan or the same one that has been cleaned, add 2 tablespoons butter and 1 Tbsp of olive oil.
- Saute the minced onions, when softened, add the Arborio rice, stir until the grains turn opaque.
- Add the dry white wine, stir until no liquid is left.
- Add broth to rice 1/2 cup at a time stirring until incorparated.
- 5 minutes before finished add the leeks and the Parmesan cheese.
- Continue cooking until thickened to desired level, stirring constantly.
- Garnish with parsley or stir in before serving.
Nutrition Facts : Calories 287.4, Fat 11.2, SaturatedFat 5.8, Cholesterol 25, Sodium 580.4, Carbohydrate 35.2, Fiber 1.6, Sugar 1.8, Protein 8
LEEK RISOTTO
Creamy italian rice dish that is served as a main course. This is a reduced fat version. I have reduced the amount of oil and cheese used, but you can also sprinkle parmesan over the top once it's served. We make this at least one a week. It's wonderful!
Provided by Lyndsay Knox
Categories Short Grain Rice
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Pour the stock or broth into a saucepan and bring to a simmer.
- Keep liquid hot.
- In a large, heavy saucepan over low heat, heat oil.
- Add the leeks and saute about 5 minutes.
- Add the rice and stir until white spots appear in the center of the grains, about 1 minute.
- (It is very important to use Arborio rice!) Add the wine and stir until absorbed, about 2 minutes.
- Add one ladleful of the hot stock or broth, adjust the heat to maintain a gentle simmer, and cook, stirring constantly, until the liquid is absorbed, about 2 minutes.
- Continue adding the stock or broth, one ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, 20-25 minutes longer.
- Add the cheese and season with salt and pepper to taste.
- Stir to mix well.
- Serve at once.
- Makes 8 cups.
PRASSORIZO (GREEK LEEK RISOTTO)
This is a simple Greek dish - very easy to make and very easy to eat. It is not a risotto in the Italian sense of the word, so don't look for that technique here. Still, you will be pleasantly surprised with how we do it (it's easier!). I would make this using water for a meal suitable for the Lenten Fast. The stock adds richness and more depth and the parmesan is just plain delicious on it. In Greece we would eat this (without the parmesan) with a hefty slice of feta on the side, some kalamata olives, crusty bread and a glass of wine.
Provided by evelynathens
Categories Rice
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the leeks and onion in the olive oil until softened, 4-5 minutes. Add 1/2 cup water and tomato paste and bring temperature down to simmer. Cover saucepan and simmer for 20 minutes, stirring occasionally.
- Add rice and 5 cups hot liquid, bring to boil, cover and simmer for 15 minutes, stirring occasionally.
- Stir in dill and lemon zest and juice. Remove from heat and allow to 'sit' for anywhere from 35=45 minutes before serving. The risotto will absorb extra liquid during this time, but remain creamy and hot.
- Serve with freshly-grated parmesan and cracked black pepper.
Nutrition Facts : Calories 415.8, Fat 22.2, SaturatedFat 3.1, Sodium 53.5, Carbohydrate 50.8, Fiber 3.6, Sugar 6, Protein 4.7
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