LEEK RISOTTO
Creamy italian rice dish that is served as a main course. This is a reduced fat version. I have reduced the amount of oil and cheese used, but you can also sprinkle parmesan over the top once it's served. We make this at least one a week. It's wonderful!
Provided by Lyndsay Knox
Categories Short Grain Rice
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Pour the stock or broth into a saucepan and bring to a simmer.
- Keep liquid hot.
- In a large, heavy saucepan over low heat, heat oil.
- Add the leeks and saute about 5 minutes.
- Add the rice and stir until white spots appear in the center of the grains, about 1 minute.
- (It is very important to use Arborio rice!) Add the wine and stir until absorbed, about 2 minutes.
- Add one ladleful of the hot stock or broth, adjust the heat to maintain a gentle simmer, and cook, stirring constantly, until the liquid is absorbed, about 2 minutes.
- Continue adding the stock or broth, one ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, 20-25 minutes longer.
- Add the cheese and season with salt and pepper to taste.
- Stir to mix well.
- Serve at once.
- Makes 8 cups.
POIREAUX AU GRATIN (LEEKS AU GRATIN)
Provided by Craig Claiborne And Pierre Franey
Categories casseroles, side dish
Time 45m
Yield Six servings
Number Of Ingredients 7
Steps:
- Trim off the stem end of each leek. Cut off enough of the green part to leave a main section of about seven inches. Split the leeks lengthwise in half. Cut the split leeks crosswise into one-and-onehalf-inch lengths. There should be about eight cups loosely packed. Rinse thoroughly in cold water. Drain.
- Put the leeks in a heavy skillet and add the butter, salt and pepper to taste and the nutmeg. Cook, stirring, about one minute. Add the cream and bring to the simmer. Cover and cook 15 minutes.
- Preheat broiler.
- Spoon the hot leeks into a baking and serving dish and smooth over the top. Sprinkle the top with cheese and place under the broiler until nicely glazed. Serve hot. If the dish is to be reheated, place it for 20 minutes in an oven that has been preheated to 350 degrees.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 655 milligrams, Sugar 10 grams, TransFat 0 grams
FLAMICHE AUX POIREAUX (LEEK TART)
Provided by Patricia Wells
Categories dinner, lunch, main course, side dish
Time 2h30m
Yield Eight servings
Number Of Ingredients 12
Steps:
- In a food processor, process the flour, butter and salt until the mixture resembles coarse crumbs, about 10 seconds. Add three tablespoons of water and process for three seconds. Pinch the dough, and if it does not hold together, add additional water and process for several more seconds. Be careful not to overmix. The dough should not form a ball. Turn the dough out onto a lightly floured work surface and knead, just until it forms a ball. Wrap the pastry in plastic wrap and flatten into a disk. Refrigerate for about 30 minutes.
- Roll out the dough to line a 10 1/2-inch tart pan. Carefully transfer the dough to the pan. Chill for another 30 minutes, or until firm.
- Preheat the oven to 425 degrees.
- Trim the leeks at the root. Cut off and discard the fibrous, dark green portion. Split the leeks lengthwise for easier cleaning and rinse in cold water until no grit appears. Coarsely chop the leeks.
- Melt the butter in a medium saucepan over low heat, add the leeks, salt and pepper and cook, covered, until the leeks are very soft, about 20 minutes. They should not brown.
- If the leeks have given up an excessive amount of liquid, drain them in a colander. Combine the eggs and creme fraiche in a medium-size bowl, mixing until thoroughly blended. Add the leeks and mix again. Reserve a quarter cup each of the cheese and the ham to sprinkle on top of the tart. Mix the rest into the leek mixture.
- Pour the leek mixture into the prepared tart tin. Sprinkle with the ham, then the cheese. Season generously with freshly ground black pepper.
- Bake until nicely browned, 40 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 25 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 15 grams, Sodium 606 milligrams, Sugar 3 grams, TransFat 1 gram
RISOTTO AUX POIREAUX (LEEKS)
This risotto dish is rich & creamy & the rice still has a little bite to it. My trick to making great risotto is to make sure the rice has absorbed the stock before adding more stock & to stir vigorously & constantly. It is a bit tiring, but so well worth it!
Provided by Jodi B.
Categories White Rice
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Infuse wine with saffron threads.
- Bring broth to a simmer in a saucepan.
- Heat 2 tablespoons butter in a pan over moderate heat& add leeks and sauté until wilted and tender, about 5 minutes.
- Add cream and continue cooking until cream has thickened.
- Add salt and pepper.
- Remove from heat and set aside.
- Over medium high heat 2 tablespoons olive oil and remaining 1 tablespoon butter in a 4 quart pot.
- Add shallots or onion and sauté until tender, about 1- 2 minutes.
- Add rice and stir making sure all grains are coated about 2 minutes.
- Add wine and stir until completely absorbed.
- Begin adding stock, ½ cup at a time, stirring continuously.
- Stock must be completely absorbed before adding next ½ cup.
- Continue until all stock has been used.
- Stir in leeks, parmesan and parsley, season with salt& pepper.
- Serve immediately.
- Serves 4- 6 side dishes, or 2 4 main courses.
Nutrition Facts : Calories 709.2, Fat 29.6, SaturatedFat 13.5, Cholesterol 64.5, Sodium 794, Carbohydrate 83.3, Fiber 3, Sugar 7.9, Protein 20.8
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