Cheesy leek risotto
|8||leeks — trimmed, rinsed and sliced|
|2||garlic cloves — crushed|
|1 kg||arborio rice|
|300 ml||dry white wine|
|2 l||chicken stock|
|1 tsp||chilli paste|
|1 tsp||Dijon mustard|
|2-3 cup||mature cheddar — grated|
|salt and freshly ground black pepper|
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 mustard.
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.