Lemon Leek Risotto
  • whites and light greens of 2 leeks, sliced and rinsed
  • 4 garlic cloves, chopped
  • ⅛ cup olive oil
  • 4 Tbsp unsalted butter
  • ½ cup white wine- optional
  • 1½ cups arborio rice
  • 5½- 6 cups chicken or vegetable broth, slightly warmed
  • 1 cup grated parmigiano cheese, divided
  • lemon zest from 1-2 lemons
  • crisp prosciutto crumbles- optional;
  • parsley to garnish
  1. In a large skillet, over medium heat, add in the olive oil, butter, garlic and leeks. Cook until softened.
  2. Stir in the arborio rice and cook, stirring frequently, until mostly translucent. Season lightly with salt and pepper.
  3. Add in the white wine and reduce by half. Add in 1 ladle at a time, the broth and stir as it absorbs. After each ladle full is absorbed add another until all the broth is absorbed and the rice is tender.
  4. Remove from the heat and stir in about ¾ cup of the grated cheese and the lemon zest. Season with salt and pepper to taste.
  5. Serve risotto with a garnish of freshly chopped parsley. and optional prosciutto crumbles.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2018/07/lemon-leek-risotto/