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.
INGREDIENTS:
- 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
DIRECTIONS:
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.