Leek risotto with 2 cheeses.

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Leek risotto with 2 cheeses.

Name: Leek risotto with 2 cheeses.
Prep time: 2 h
Total time: 2 h
Yield: 2 Porções
Ingredients: 1 cup Arborio rice; 1 unit(s) Leek; 1 unit(s) Grated Parmesan Cheese; 1 unit(s) Gorgonzola cheese; 1 unit(s) Garlic a clove; 1/2 unit(s) Onion; 1 unit(s) Knor vegetable broth; to taste Dry white wine a glass; to taste Olive oil; 1 tablespoon Butter; 1 l Water one liter

🇧🇷Brazil

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(Português)

2 hour(s)

2 servings

Stefany Ellen

@housebystefany

Ingredients
Recipe

Arborio rice1 cup
Leek1 unit(s)
Grated Parmesan Cheese1 unit(s)
Gorgonzola cheese1 unit(s)
Garlic a clove1 unit(s)
Onion1/2 unit(s)
Knor vegetable broth1 unit(s)
Dry white wine a glass to taste
Olive oil to taste
Butter1 tablespoon
Water one liter1 l

Put the cooking water together with the knor. Let it boil and set aside.
Sauté the garlic and leek and onion in oil. (Leave some of the leek to sprinkle on top at the end).
After it has cooled, place the arbore rice and hydrate it with the wine. (And I always stir the rice can't stop stirring).
After the wine dries, start to hydrate the rice with water that boiled until it cooks. Remember to hydrate little by little until it reaches the point at the tooth.
When you get to that point, put the cheeses and the butter and garlic that you reserved. Let it cook for another 2 minutes, always stirring and it's ready.
Finish with leek on top. Serve while still hot.

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Leek risotto with 2 cheeses.

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