Share
Leek risotto with 2 cheeses.
🇧🇷Brazil
•View in original language
(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.
Tags
Did you like this recipe?
You may also like
Sweet corn cake with guava paste
Leek and Gorgonzola Risotto
Risotto De Poró Garlic
Simple chicken pie.
