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people
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Ingredients
- 250 g risotto rice
- 800 g leek
- 40 g butter
- 1.5 L vegetable stock
- 80 g goat cheese flavorful
Ingredients
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Instructions
- Wash and chop leeks, cook for 15' in butter and oil (without burning!).
- Start risotto with butter, cover with broth so that there's 1 cm above it.
- When all is evaporated, add the leeks and make risotto.
- When it's done, make sure there's no liquid, and add goat's cheese.
Recipe Notes
Original recipe by Casa Pappagallo, who also adds walnuts, which we thought distract from the creamy lightness of this risotto.
