“You just ate a big chunk of boiled onion?!”, – my mom was impressed and amused at the same time on my screen as I picked a slice of leek from this risotto and popped it into my mouth during our Facetime today.
“Mom, it’s not onion, it’s a leek! It doesn’t turn all mushy when it’s cooked, unlike onions.”, – I defended myself as mom continued chuckling.
Leeks are great, I only discovered them when we moved to the States, but I’ve been a loyal fan ever since. They are sweet and aromatic, and they keep shape well and stay vibrant even when cooked.
We’re expecting a snowstorm in the city, and both Ben and I are going to be working from home, so I made a whole pot of this leek risotto to last both of us for dinner tonight and lunch tomorrow. If it gets too thick on the second day, I’ll just add some more stock to it before reheating.
- 2 Tablespoons olive oil/ghee/butter
- 1 leek, sliced into 1/2 in pieces
- 5 fresh thyme sprigs, leaves picked
- 1 cup short or medium grain rice
- 3+ cups vegetable/chicken stock
- 1/4 cup blue cheese
1. In a heavy bottomed pot, heat oil/ghee/butter, add leeks and cook for about 5 minutes until softened, caught some gold on their edges, but not brown.
2. Add rice to the pot and stir until it's coated in oil and starts to get translucent.
3. Add a cup of broth and stir until it's absorbed, then add another 1/2 cup. Keep adding broth and/or water and stirring for about 20 minutes until risotto is creamy but not mushy.
4. Top with crumbled blue cheese. Taste and season more if needed. Cover and take off the heat. Enjoy!