It always amazes me the way peace-powerful, unexplainable peace, can somehow fill our hearts even in our deepest grief. We could respond to the aching pain by distracting ourselves, turning to God, trusting that even we don’t understand, life He’s already given us-even in it’s pain-is still beautiful and good. We can surrender to His Loving arms that tenderly carry us through our pain into Peace and Joy that even death can never satisfy.
Google: “Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy”.
“The taste of risotto is more dense than just “creamy.” It can have sweetness from onions and an earthy flavour from mushrooms and vegetable stock (watch out for risottos made with chicken stock). More often than not, it’s peppered with zesty herbs like thyme and parsley”.
I am in love with risotto. I am ready for my next flavour and aiming for 2 main ingredients in my risotto. Got leek and arborio rice as the main ingredients. In this recipe, I use water instead of broth mentioned above. For the creamy consistency I have added double cream. Garnish with Grana Padano and of course, chili flakes is a must for me.
This risotto has a mild side of an onion flavour but far less intensity, creamy and delicious. Let’s be creative and cook!!!!
1 leek white and light green part, cut, wash and drain
1/4 c water
150 g arborio rice
450 ml hot boiling water
2-3 Tbs double cream
1 Tbs oil
2-3 Tbs margarine
2 Tsp minced garlic
dashes of garlic salt
Grana Padano cheese
Chili flakes (OPT)
Par boil leek for about 10 minutes in microwave to soften a bit. When it has cool down, blend leek and 1/4 c of water until pureed. Set aside. Put kettle on. Heat oil and 1 Tbs margarine in a pot on medium heat. Add garlic cook about 1 minute until slightly brown. Add leek puree, stir to mix in with garlic about 1 minute. Add rice and stir to coat.
Ladle a ladle of water in. Stir to prevent sticking at the bottom. When water is absorbed add another ladle, let’s simmer and give a stir or two. Repeat adding water till rice cooked for about 15-20 minutes until rice al dente and has the right consistency.
Add 2 Tbs double cream, 1 Tbs margarine and garlic salt. Then stir to incorporate. Almost at the end of cooking time, add the remaining leek puree and 1 Tbs margarine and cook for about 2 minutes. Remove from hob. Spoon leek risotto onto warm bowl. Garnish with Grana Padano cheese, chili flakes and mint. Serve immediately. Enjoy!!!!!