From Jane Hall, County Galway, Ireland

Jane made this for us after hunting behind her with the Galway Blazers in Ireland.  Risotto is a labor of love, so don’t try to rush it.


  • 2 pints chicken stock (home-made)
  • 350 gms sliced leeks
  • 175 gms unsalted butter
  • 2 finely chopped onions
  • 1 small crushed garlic clove
  • 225 gms arborio (risotto) rice
  • 4 tbsps grated parmesan
  • Crème fraiche
  • Poached eggs


Bring stock to boil add leeks and cook for a few minutes.  Drain reserving stock.

Melt butter in large pan add onions and garlic and cook for a few minutes until softened.  Stir in rice and cook stirring for a minute or two.

Start adding hot stock a ladleful at a time.  Cook over medium heat allowing rice to absorb stock before adding more

Continue adding stock and stirring until rice softens.  15-20 minutes.  Add leeks and parmesan and I add a bit of creme fraiche as well.

The “icing on the cake” is to put a freshly poached egg per person and another sprinkling of parmesan with each serving.