|
Ingredients
6 leek hearts
1 small brown onion, finely chopped
1 clove of garlic, crushed
1 shallot
80g butter, cut into cubes
200g Arborio rice
10 pickled peppercorns
Pinch of salt
½ glass of white wine
3 tbsp grated Parmesan
Method
Place the shallot and peppercorns into 2 litres of water and onto heat, then pop the leeks in and bring to a gentle simmer for 15 minutes (or until the leeks are just softened) and set aside.
Heat a fry pan and add a splash of oil then fry the onions and garlic for 1 minute, then pour in the rice and fry until translucent.
Pour in the oil and allow to boil then start adding the stock a ladle at a time, stirring constantly until the rice is cooked.
Add the leeks just to heat through and stir in the butter and Parmesan, then serve.
|
