GF
(recipe page 98)
Leek Risotto with Toasted Walnuts, Sage Brown Butter and Creamy Brie (gf)
Leek, thyme, and garlic is a wonderfully nurturing combination – add a generous slice of rich, creamy brie, crispy sage leaves and nutty browned butter and you’re onto a winner.
2 tablespoons butter
1 tablespoon olive oil
1 large leek, thinly sliced
2 cloves garlic, crushed
2 teaspoons thyme
1 bay leaf
¾ cup risotto rice, eg Arborio
½ cup white wine
2½ cups warm chicken stock
2 tablespoons creme fraiche
½ cup freshly grated parmesan
sea salt and ground pepper
TO SERVE
2 generous slices creamy brie
Crispy Sage Brown Butter (see recipe below)
¼ cup toasted walnuts, chopped
Melt the butter with the oil in a medium saucepan then add the leek, garlic, thyme and bay leaf with a good pinch of salt. Cover and cook, stirring occasionally, until the leek is soft but not coloured. Stir in the rice then add the wine and cook until most of the liquid has been absorbed.
Begin adding the stock, a ladle at a time, stirring and allowing the liquid to be absorbed before adding the next quantity. When the risotto is tender to the bite and has a creamy consistency (about 20 minutes), add the creme fraiche and parmesan and stir to combine. Season if needed.
Place the risotto in warm shallow plates and top with the cheese, warm
