Risotto Aux Poireaux Leeks Food

POIREAUX AU GRATIN (LEEKS AU GRATIN)

Steps:

• Trim off the stem end of each leek. Cut off enough of the green part to leave a main section of about seven inches. Split the leeks lengthwise in half. Cut the split leeks crosswise into one-and-onehalf-inch lengths. There should be about eight cups loosely packed. Rinse thoroughly in cold water. Drain.
• Put the leeks in a heavy skillet and add the butter, salt and pepper to taste and the nutmeg. Cook, stirring, about one minute. Add the cream and bring to the simmer. Cover and cook 15 minutes.
• Preheat broiler.
• Spoon the hot leeks into a baking and serving dish and smooth over the top. Sprinkle the top with cheese and place under the broiler until nicely glazed. Serve hot. If the dish is to be reheated, place it for 20 minutes in an oven that has been preheated to 350 degrees.

LEEK & BACON RISOTTO

Steps:

• Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.
• Stir in the leeks and soften for 5-7 mins. Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed. Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more. Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency. Season, then stir through the bacon along with most of the Parmesan and chives, saving a little of each to scatter over before serving.

COQ AU POIREAUX (CHICKEN WITH LEEKS)

Steps:

• Preheat oven to 275 degrees F.
• In a dutch oven (that is oven safe) brown the chicken thighs until you have plenty of deep brown, flavorful bits. They do not need to be cooked through.
• Sprinkle browned chicken with bouquet garni and toss to coat.
• Mix wine, broth, dijon, and salt in a small bowl. Pour evenly over chicken.
• Scatter the chopped leeks over the top of the chicken. Cover the dutch oven and bake at a low temperature until leeks soften and begin to smell good.
• Once they have softened, stir the leeks into the chicken and continue to bake for another 3-4 hours. If you would like less juice, uncover it until it reduces. If you would like more juice, just add more broth, wine, or water. Check on it every hour or so to make sure it's looking lovely :)
• Enjoy over rice or scoop it up with bread.

RISOTTO WITH LEEKS, SHIITAKE MUSHROOMS, AND TRUFFLES

Steps:

• For leeks: Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper. (DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.)
• For mushrooms: Preheat oven to 400°F Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 30-45 minutes. (DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.)
• For risotto: Melt 1 tablespoon butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 1 tablespoon butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.