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Leek & Dolcelatte Risotto

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is lovely and creamy and tastes like it should be harder to make than it is. Lots of risotto recipes tell you to add stock gradually but I have better things to do than stand around keeping stock warm so I put it all in at once and it is fine, honestly!

This is lovely and creamy and tastes like it should be harder to make than it is. Lots of risotto recipes tell you to add stock gradually but I have better things to do than stand around keeping stock warm so I put it all in at once and it is fine, honestly!

Ingredients

Serves: 0

Metric Cups
  • 2 medium leeks (finely chopped)
  • 250 grams dolcelatte cheese (chopped into small cubes)
  • 350 grams risotto rice
  • 1 litre stock
  • 3 tablespoons extra virgin olive oil
  • 1 pinch of salt
  • 1 pinch of black pepper
  • parmesan cheese
  • 2 medium leeks (finely chopped)
  • 8⅚ ounces dolcelatte cheese (chopped into small cubes)
  • 12⅜ ounces risotto rice
  • 1⅘ pints stock
  • 3 tablespoons extra virgin olive oil
  • 1 pinch of salt
  • 1 pinch of black pepper
  • parmesan cheese

Method

Leek & Dolcelatte Risotto is a community recipe submitted by Liza-Jane and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a large pan heat the oil and fry the leeks until soft and starting to colour. Add the rice and stir around for a couple of minutes until well coated with oil.
  • Add ALL the stock, bring to the boil and give it a good stir. Lower the heat to a simmer and cook for 20mins stirring occasionally. If it looks like its drying up too quickly, top up with boiling water.
  • After 20mins check the grains of rice, they should be virtually transparent but with a tiny white core. The risotto should become soft and sloppy but not too wet.
  • Gently stir in the salt and pepper and the cubes of Dolcelatte. Keep gently stirring on a low heat until the cheese has softened and is beginning to melt into the rice mixture.
  • Serve with grated Parmesan.
  • In a large pan heat the oil and fry the leeks until soft and starting to colour. Add the rice and stir around for a couple of minutes until well coated with oil.
  • Add ALL the stock, bring to the boil and give it a good stir. Lower the heat to a simmer and cook for 20mins stirring occasionally. If it looks like its drying up too quickly, top up with boiling water.
  • After 20mins check the grains of rice, they should be virtually transparent but with a tiny white core. The risotto should become soft and sloppy but not too wet.
  • Gently stir in the salt and pepper and the cubes of Dolcelatte. Keep gently stirring on a low heat until the cheese has softened and is beginning to melt into the rice mixture.
  • Serve with grated Parmesan.
  • Additional Information

    Great with salad and garlic bread.

    Great with salad and garlic bread.

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