Saturday, December 14, 2013

December Risotto

This month, Ryan got to pick what risotto we were going to make, and he nailed it! His choice - risotto with ham and leeks - was warming, comforting and delicious....perfect for December.

First, chop up some leeks. I chopped one (white part only) into rounds and another one into strips for frying.

Then, heat up some oil to fry the leek strips. When it's really hot, drop the strips in and let them bubble away until they are golden brown. Take them out and set them aside on a paper towel-lined don't need them until the risotto is done.

Meanwhile, warm up four cups of chicken or vegetable broth. Then heat 2 tablespoons of olive oil in a large sauce pan. Add the round-cut leeks and saute until soft. Pour in about half a cup of Arborio rice (I always use half a cup for two people - and always four cups of broth for this amount) and stir to coat the rice with the olive oil. Add a ladle of warm broth and stir, repeating this process until the rice is tender, but still has a chewy bite to it.

Stir in the ham pieces - I used pre-chopped pancetta but the recipe actually called for slices of deli ham cut up - and add a tablespoon of Dijon mustard and a quarter cup of Parmesan cheese. Mix it all together and then plate it, adding the fried leeks to the top.

This was our favorite risotto so far, so maybe Ryan gets to pick again next month too!

PS - Here are past risottos from September, October and November....