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LOCATION: Recipes >> Rice >> Risotto 22

Print this Recipe    Risotto 22

Leek and Taleggio Risotto

3 tablespoons olive oil
2 large leeks, chopped and rinsed
2 large cloves garlic, sliced
a little dried oregano
300g Arborio rice
1.5 litres hot stock
225g taleggio or other creamy cheese

Pour the oil into a shallow, heavy-bottomed pan and add the leeks
and garlic. Cook very slowly over a moderate heat, stirring
occasionally until the leeks are soft but not coloured - about
15-20 minutes. Stir in the oregano and the rice. Pour in three
ladles of hot stock and stir. Leave to simmer gently, stirring
regularly, or until the stock has almost been soaked up by the
rice. Add more stock and leave to cook again, at a gentle pace,
then add more when that too has gone. It will stick if you don't
stir it. The rice will be plump and tender, with a bit of bite,
after 18-20 minutes.

Crumble the cheese and stir into the risotto at the last minute -
it will melt creamily. Check for seasoning - it will need both salt
and black pepper.

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