hearty decadence…

Truffled Leek Risotto
Originally uploaded by ulteriorepicure.

Not all my mid-day meals are this decadent. But, once in a while, I deserve a treat.

I posted a week ago about receiving black truffles. Well, after making dinner with friends, I had the left-over risotto the next day. Here is the recipe for my truffled leek risotto.

ulterior epicure’s Truffled Leek Risotto
Serves 4 as a main course, 6 as starter or side

Risotto’s one of those labor of love dishes.  It takes hours and hours of non-stop stirring (okay, so maybe I exaggerate a little – more like 40 minutes). But, done well, it pays you back double-fold.  There’s nothing like a nice hearty bowl of risotto on a cold day. This recipe was paired with shellfish (scallops), so it’s rather mild in flavor – made with vegetable stock, a bit of white wine and only leeks to inject a bit of pungence.  Of course, you can add as much cheese as you want, and of course, don’t forget the truffles! 

Ingredients
1 1/2 cups arborio rice
6-8 cups low sodium vegetable stock
3-4 medium sized truffles (or, as much as you can afford)
3 medium sized leeks, washed, tops trimmed and white stalks sliced thinly
1 small onion, finely chopped
1/2 cup white wine
2 tablespoons olive oil
6 oz. Parmeggiano Reggiano cheese
salt and pepper to taste (I use no pepper, and usually no salt)

Method

1. Bring a stockpot of salted water to boil.  blanch the sliced leeks in the boiling water for 1-2 minutes. Remove immediately, drain, dry, and set aside. 

2. Heat large sauce pan (large enough to hold at least 2 1/2 quarts) over medium-high heat.  Add olive oil and sautee chopped onions until transluscent and silky, making sure they don’t begin to caramelize (3-4 minutes).

3. Stir in arborio rice and and stir vigorously for 1/2 minute, just enough to toast the grains, making sure they don’t char or brown.  You may have to remove from heat if it gets too hot.  Deglaze the pan immediately with the 1/2 cup of wine.

4. Add one ladle of vegetable stock while stirring the rice. When the rice has soaked up all the stock, add another ladle and stir. Repeat this, one ladle at a time, until the rice has turned into a creamy shiny porridge and the grains are what I call “sturdy” – a state just between grainy al dente and done. Lastly, stir in the blanched leeks. Season to taste.

5. Divide the risotto into serviceware. Grate cheese over risotto and shower generously with shaved truffles.  Serve immediately.