In a large pot/pan, fry the leeks in the butter until soft. Add the garlic and fry for another minute or two.
Add the rice and stir, coating the rice with the oil. Add the wine
and allow to reduce. Add the bay leaves, paprika, chilli paste and dijon
Now, add the stock ladle by ladle. Stirring in between and allowing
the rice to absorb the stock. The rice shouldn’t be completely dry
before you add more, it should always be moist. Take care not to stir
too much as you don’t want it to go stodgy.
When the rice is cooked to your liking, add the cheese and stir through.
Season to taste and serve.
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