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Leek risotto with 2 cheeses.
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
2 servings
Stefany Ellen
@housebystefany- Ingredients
- Recipe
- Arborio rice1 cup
- Leek1 unit(s)
- Grated Parmesan Cheese1 unit(s)
- Gorgonzola cheese1 unit(s)
- Garlic a clove1 unit(s)
- Onion1/2 unit(s)
- Knor vegetable broth1 unit(s)
- Dry white wine a glass to taste
- Olive oil to taste
- Butter1 tablespoon
- Water one liter1 l
- Put the cooking water together with the knor. Let it boil and set aside.
- Sauté the garlic and leek and onion in oil. (Leave some of the leek to sprinkle on top at the end).
- After it has cooled, place the arbore rice and hydrate it with the wine. (And I always stir the rice can't stop stirring).
- After the wine dries, start to hydrate the rice with water that boiled until it cooks. Remember to hydrate little by little until it reaches the point at the tooth.
- When you get to that point, put the cheeses and the butter and garlic that you reserved. Let it cook for another 2 minutes, always stirring and it's ready.
- Finish with leek on top. Serve while still hot.
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