Angela's Italian Recipe for Risotto with Cream and Leeks

Risotto with Cream and Leeks
(Risotto con Panna e Porri)


Ingredients:

For the Vegetable Stock:
3 cherry tomatoes, coarsely chopped
2 turnips, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 potatoes, coarsely chopped
2 onions, coarsely chopped
1 celery stick, coarsely chopped
Salt

For the Risotto:
4 small leeks, thinly sliced, white parts only
6 fl oz (175 ml) single cream
1 oz (25 grams) butter
12 oz (350 grams) risotto rice
Salt and pepper
Parmigiano cheese, freshly grated, for serving

Directions:
Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) of water, add a pinch of salt and bring to a boil.

Lower the heat and simmer gently for about 20-25 minutes.

Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a wooden spoon.

Prepare the Risotto:
Melt the butter in a saucepan.

Add the leeks and cook, stirring occasionally, for about 5-6 minutes.

Add 1 tablespoon water and simmer for another 20 minutes, adding more water if necessary,

Bring the vegetable stock to a boil in another pan.

Stir the rice into the leeks.

Add a ladleful of the hot stock and cook, stirring, until it has been absorbed.

Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.

When the rice is tender, stir in the cream and season with salt and pepper to taste.

Serve with Parmigiano cheese. Serves 4.

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