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A traditional Tuscan recipe: Risotto with leeks

leeksA hot dish, which will be received well in these cold winter days!

These ingredients serve 4 people:

200 grams of fine rice, 3-4 semi-medium size leeks, 2 sticks of celery, 2 zucchinis, 1 onion, a bouillon cube of meat broth and one of vegetable broth, olive oil, a tablespoon of concentrated tomato paste dissolved in a little bit of water, a clove of garlic, a bit of basil, a bit of parsley, salt and pepper.

  • Start by blending together with a ladle of hot water, the zucchinis, celery sticks, onion, the bouillon cube of meat broth and one of vegetable broth, a bit of butter and 4 to 5 tablespoon of oil.
  • Pour the mixture into a saucer and bring to a boil.
  • Cook for 5 minutes or so over high heat. Add the leeks after a few minutes, and then add the concentrated tomato paste, which is already dilute, add the salt and pepper and let cook for 20 minutes in low hear and stir occasionally.
  • In the meantime prepare a broth with a litre of cold water, a bouillon of vegetable, a little bit of butter, basil, parsley and crushed clove of garlic.
  • Let it simmer slowly, cover the pot for 15 minutes. Let it cool and then pour and blender, and blend.
  • Now put the rice in the same pan in which you prepare the sauce with the leeks, season and let it cook for 12 to 13 minutes adding a little big of broth with out exaggerating the mixture leaving it fairly thick and the rice lightly toasted giving it flavour.
  • Keep adding a bit of broth. Finally you make the risotto softer by adding more broth while it finishes cooking. Season with salt and pepper and serve with a bit of butter and sprinkling some Parmesan cheese.

Post translated by Stefania and Maria. The Italian version is here.

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