Leeks & Marsala Wine Risotto

1 comment

A short article in a magazine had attracted my attention. Not quite the season, but I stumbled upon some good leek: the perfect opportunity to enjoy a good risotto. So let me introduce you our favorite risotto!

Ingredients:

(serves 2)

1 leek (about 150g)

160 grams of whole grain organic rice

60/70 ml dry Marsala wine

vegetable stock

extra virgin olive oil

salt

Method:

Wash, remove the more damaged ends and chop the leek , including the green part. Cook in a large pan with two tablespoons of oil, possibly some water for five minutes. Add the rice and toast it for a few minutes. Wet with warm water to cover the rice, season with salt and vegetable stock. Cook for 40 minutes, depending on the quality of rice. Add water during cooking, if necessary. Towards the end of cooking, pour the Marsala wine and cook until completely absorbed. Turn off the heat, season with a dash of olive oil. Stir and serve. Excellent. The marsala loses the alcohol, it remains just the aroma; of leek ionly the sweet part can be perceived.

It’s worth trying!

Chef: Felicia from veganBlog

  1. Pizza pie 20 August 2010 at 16:10

    Good! Very good! ­čśë



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