#16 - Leek and Parmesan Risotto

I love risottos. Contrary to popular belief they're very easy to cook, very tasty and are extremely adaptable. You can pretty much chuck anything you like into a risotto.

Start with around 100g of arborio rice (or risotto rice) per person. Measure that out and keep to one side. Next decide on what kind of stock you're going to use - vegetable or chicken would be my preferences - and put a pan of stock on the hob. Once it boils reduce the heat and keep it simmering. Next get a large pan (I find my casserole dish is perfect for cooking risottos) and put in your risotto "flavouring". You can use just about anything - mushrooms are lovely, as is asparagus when it's in season, parsnips make a surprisingly tasty dish or even leftover chicken from the Sunday roast.

In this case I fried some leeks and garlic in some olive oil until soft. Then added the rice. Stir the rice into the vegetables to ensure it's well coated and mixed together. Then add in a glass of white wine (optional) and stir until the liquid has been absorbed into the rice. Then add a ladle of stock and stir until it's incorporated. Keep adding the stock in small quantities and stirring until the rice looks soft and creamy and still has a little bite when tested.

To finish, add a knob of butter and some parmesan cheese (or whatever hard, full-fat cheese you have to hand) and a liberal sprinkling of fresh black pepper. It's the ultimate comfort food!