- Rice Arborio - 400 Grams
- Leek - 3 pieces
- Butter - 40 Grams
- Saffron - 1 Pinch
- Olive oil - 1 Art. a spoon
- Chicken broth - 1 Liter
- Parmesan - 30 Grams
- Salt food - - To taste
- Ground pepper - - To taste
- White Wine - 50 Milliliters
Here they are, our ingredients. For a start, you can grate on a medium grater Parmesan and rinse the leeks. I recall that there are three leeks. Two of them must be cut in half and carefully divided into leaves. Leaves of leeks we dip into salty boiling water for 2 minutes, then we fill with ice water. The third leek is simply cut into thin half-rings. Sliced leek-leeks in a frying pan with warmed butter. Fry for a couple of minutes. Add rice and wine to the frying pan. Stew, stirring constantly, until the wine is evaporated. Then pour in hot chicken broth and add saffron. Stir and stew for 10-15 minutes - until the rice is ready (feel free to taste). When the rice is ready - add grated Parmesan, salt and pepper, you can add a little more butter for the tenderness of the dish. The oven is heated to 200 degrees. We take small forms for baking (as for a souffle), we cover them with blanched leaves of leeks. Spread into the molds of risotto. We carefully tamp it so that the dish does not fall apart when serving. Cover the risotto with the tips of leaves of leeks. We put the molds in a preheated oven and bake for 10-15 minutes. Then take the molds out of the oven, cool a little. We turn the risotto on the serving plates, we remove the baking molds. Before serving, decorate with grated parmesan and fresh herbs. Bouill appetite! :)
Servings: 6