Leek risotto with parmesan crisps…… adulterated from Nigel Slater at bbc.co.uk
A fabulous vegetarian dish that you can eat on its own or with flaked salmon or chicken.
You need for one royal honeymoon couple :
2 medium leeks, sliced
thick slice of unsalted butter
3-4 tarragon stalks, leaves only
2 good spilling handfuls of arborio rice (about 200g/7oz)
175ml dry white wine
1 litre/1 pint 15fl oz hot homemade chicken stock (the stock can be made from leftover roast chicken)
salt and freshly ground black pepper
2 heaped tablespoons finely grated parmesan cheese
- Slip out of MCqueen wedding dress into Gucci track pants and hoodie.
- Pour another champagne or two to sip as you cook.
- Ask your Prince to chop the leeks.
- Throw leeks into a large shallow pan, add the butter and some tarragon leaves and cook over a gentle heat, stirring from time to time, until the leeks are as soft as a Chanel bag and translucent about 12-15 minutes.
- Stir in the rice to coat in the butter: Think Max Mara coat
- Add the wine to the rice -and your glass -and let it bubble until the liquid has pretty much disappeared.
- Little by little add the hot stock, a couple of ladlefuls at a time at the most. When the rice absorbs the liquid and starts to diminish in the pan, you can add another ladle or so, stirring the rice often. Continue cooking until the rice has become plump and creamy as The Queen but still has a little bite left in it like Prince Philip: about 20 minutes.
- Season, to taste, with salt and freshly ground black pepper.
- You can make the parmesan crisps about ten minutes before the serving the risotto.
- Place a spoonful of finely grated parmesan in the bottom of a non-stick muffin tray.
- Toss in the oven for abut 2 minutes or until melted: Voila! Parmesan biscuits /crisps
- Serve the risotto in two bowls, both topped with a parmesan crisp and a sprinkle of lemon thyme.
- So delicious and romantic!
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