Leek And Green Garlic Risotto Recipes

SAFFRON RISOTTO WITH SPRING ONION, SAFFRON AND GREEN GARLIC

Saffron Risotto With Spring Onion, Saffron and Green Garlic image

This is inspired by - but much lighter than - risotto Milanese, the mother of all risottos. If you've never made a risotto, start with this utterly simple classic. Green garlic resembles spring onions or leeks. The young bulbs have not yet set cloves. The flavor isn't at all sharp, but more like the flavor of leeks. Prepare as you would leeks.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 45m

Yield Serves four to six

Number Of Ingredients 10

Ingredients

About 7 cups chicken stock or vegetable stock
2 tablespoons extra virgin olive oil
1/2 cup finely chopped spring onion or leek
2/3 cup finely chopped green garlic (about 2 bulbs)
Salt, preferably kosher salt, to taste
1 1/2 cups arborio or carnaroli rice
Generous pinch of saffron threads
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
Freshly ground pepper
1/2 cup freshly grated Parmesan

Steps:

Put the stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby. Make sure that the broth is well seasoned.
Heat the olive oil over medium heat in a wide, heavy nonstick skillet or saucepan. Add the spring onion, green garlic and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
Add the rice, and stir just until the grains separate and begin to crackle. Rub the saffron between your thumb and fingers, and stir into the rice. Add the wine, stirring until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock. Continue to cook in this fashion, adding more stock when the rice is almost dry and stirring. When the rice is just tender all the way through but still chewy, in 20 to 25 minutes, it is done. Taste, and adjust seasoning.
Add another ladleful of stock to the rice. Stir in the Parmesan, and remove from the heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping into a mound.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 7 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 906 milligrams, Sugar 5 grams

LEEK AND GREEN GARLIC RISOTTO

Leek and Green Garlic Risotto image

Make and share this Leek and Green Garlic Risotto recipe from Food.com.

Provided by Luinda Smigel

Categories Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 medium leeks
3 heads green garlic
2 tablespoons unsalted butter
1/2 cup white wine
sea salt
fresh ground pepper
6 cups vegetable stock
2 tablespoons unsalted butter
1 1/2 cups arborio rice
1/2 cup white wine
1/2 cup cream
1 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley
sea salt
fresh ground pepper

Steps:

Quarter the leeks lengthwise; cut them crosswise into 1/4 inch slices. Remove any tough papery husks from the garlic, then finely chop the bulbs.
Melt the butter in a saute pan. Add the leeks and garlic, stir to coat then add the wine and cook over medium-low heat until the leeks are tender, about 10 minutes. Season with salt and pepper and set aside while you cook the rice.
Have the stock simmering. Melt the butter in a wide soup pot over medium heat. Add the rice and cook, stirring, for 1 minute.
Pour in the wine and simmer until absorbed, then add 2 cups of stock. Simmer until absorbed then raise the heat to high and add the stock 1/2 cup at a time. Stir and continue adding liquid after each addition is absorbed. When the rice is done, stir in the leeks, cream, cheese, parsley and any minced garlic shoots. Season with salt and pepper. Serve.

Nutrition Facts : Calories 736.8, Fat 28.8, SaturatedFat 17.6, Cholesterol 85.7, Sodium 425.2, Carbohydrate 90.5, Fiber 4.8, Sugar 4.8, Protein 19.6

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