Ingredients: |
Ingredients: 4 tbsp. unsalted butter
3 tbsp. extra virgin olive oil
3 leeks, white part only cleaned and cut julienne
1 tsp. sugar
½ each small red, green, yellow bell pepper, seeded and coarsely chopped
4 tbsp. crème Fraiche
Salt and pepper to taste
1 clove garlic, pressed
14 oz. Arborio rice (2 cups)
6-8 cups vegetable or chicken stock, simmering
¾ cup white table wine
3 tbsp. chopped flat-leaf parsley
3 oz. Parmigiano-Reggiano, grated (3/4 cup)
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Directions: |
Directions:Heat one tbsp. of the butter and the olive oil in a large skillet or sauté pan over moderate heat. Add the leeks and sugar, and sauté over low heat for about 10 minutes, until leeks being to caramelize. Add the bell peppers and sauté gently over low heat about a minute more, until vegetables are softened. Add the cream, and sauté 2 minutes more. Add salt and pepper to taste, remove from the pan, and set aside. Heat the remainder of the butter in the sauté pan, add the garlic, and sauté for a minute over low heat, add the rice, and stir. Add the wine, and stir until it is completely absorbed. Begin to add the simmering broth ½ cup at a time, stirring frequently. Wait until each addition is completely absorbed before adding the next ½ cup of stock. Stir frequently. Continue in this manner until the rice is barely tender and creamy about 18 minutes. You may not need all the stock or you may need a little more. When the rice is tender but still firm, add the leek mixture, stir in the parsley and half the Parmigiano-Reggiano, and season to taste with salt and pepper. Serve the risotto in a large shallow soup bowls; pass the remaining cheese at the table. |
This recipe for Risotto with Caramelized Leeks & Green Peppers is from