Ingredients
- 2-3 handfuls arborio or other risotto rice
- 1/2 leek, cut into rounds and the rings separated
- Olive oil
- 1 clove garlic, minced
- 2-3 sprig thyme leaves
- up to 400 ml vegetable stock
- 60-70g tallegio
Method
- Fry the leeks, garlic and thyme in the oil over a low heat until the leek is soft.
- Add the rice and fry until some of the oil has been absorbed.
- Add enough stock to just cover the rice. Keep stirring until it has been absorbed.
- Add a little more stock and stir until absorbed.
- Repeat step 4 until the rice is cooked (just test a few grains to check.)
- Cut the taleggio into little pieces and stir in until it has all melted.
- Add a little single cream if you want it extra creamy.
Ingredients
- 2-3 handfuls arborio or other risotto rice
- 1/2 leek, cut into rounds and the rings separated
- Olive oil
- 1 clove garlic, minced
- 2-3 sprig thyme leaves
- up to 400 ml vegetable stock
- 60-70g tallegio
Method
- Fry the leeks, garlic and thyme in the oil over a low heat until the leek is soft.
- Add the rice and fry until some of the oil has been absorbed.
- Add enough stock to just cover the rice. Keep stirring until it has been absorbed.
- Add a little more stock and stir until absorbed.
- Repeat step 4 until the rice is cooked (just test a few grains to check.)
- Cut the taleggio into little pieces and stir in until it has all melted.
- Add a little single cream if you want it extra creamy.
