This is a very popular dish with our vegetarian customers. It’s packed full of flavour and is delicious as a main or as a side dish. The saffron gives it a lovely colour and an aromatic flavour. It’s another one of our Mediterranean Lebanese–Italian fusion dishes.
Ingredients 12
2 l vegetable stock
Pinch saffron threads
125 ml olive oil
3 leeks, cleaned, sliced into 1 cm discs
4 garlic cloves, crushed
370 g arborio rice
150 ml white wine
30 g unsalted butter
75 g parmesan cheese, grated, plus extra to serve
1 bunch baby leeks, trimmed and washed thoroughly
1 tbsp sunflower oil
salt and freshly ground black pepper, to taste
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Method 7
Bring the and to a soft boil in a saucepan over medium–high heat.
Meanwhile, heat the in a wide, heavy-based frying pan over medium heat. Sauté the and for 3–4 minutes.
Add the and cook, stirring, for about 2 minutes until the rice is toasted and well coated with the . Add the , scraping any tasty sticky bits up from the bottom of the frying pan.
Once most of the wine is absorbed, reduce the heat to low and add a ladleful of to the and simmer, stirring, until absorbed. Add another ladle, and repeat, simmering and stirring until all of the stock has been added and the rice is al dente. This should take about 20 minutes.
Remove from the heat, mix in the and and season to taste.
Pat the dry with paper towel and drizzle with the . Heat a chargrill pan or heavy-based frying pan to hot over high heat. Cook the leeks for about 1 minute, then turn and cook for another minute, until lightly charred. Season well with salt and pepper.
Serve the risotto topped with the charred and sprinkled with extra .
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Notes
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