Risotto with leeks, sheep's milk cheese, and olives
Serves : 4 people
Preparation : 20 minutes
Cooking : 40 minutes
Ingredients
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400 g of short-grain white rice
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4 leeks
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2 shallots
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60 g dry sheep's milk cheese
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6 tsp of green olives in brine
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40 g of walnut kernels
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2 liters of vegetable broth high-quality, such as the Ariaké brand
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1 lemon
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quelques strand of parsley
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olive oil
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salt, pepper
Instructions
Remove the root end of the leek, as well as any wilted outer leaves. Slice the leek lengthwise with the tip of a knife, without cutting all the way through. Wash it by rubbing the inside of the leaves, then cut it into rounds.
Cut the shallots in half, peel them, remove the core if it is too large or too green, and mince them.
Prepare the broth according to the package directions. If using a bouillon cube, place it in a saucepan of cold water and bring to a boil. Then let it simmer for 5 minutes, stirring with a fork to dissolve any remaining solid pieces.
Pour a little olive oil into a skillet, add the leeks and shallots, and let them sweat for 5 minutes over medium heat.
Then add the rice, stir, and let it cook for another 5 minutes over low heat.
IMPORTANT: Keep an eye on it and stir regularly to prevent it from burning, which would ruin your risotto beyond repair!
Next, pour the white wine over the mixture and let it evaporate over medium heat.
Once the white wine has been absorbed, add the first ladleful of broth. Wait until the liquid has been absorbed, then repeat the process until all the broth has been used up.
While the rice is cooking, prepare the rest of the seasonings: grate the cheese…
Chop the walnuts into fairly coarse pieces…
Squeeze the lemon, wash the parsley, and remove the thickest stems.
After adding the last ladleful of broth, stir in the cheese, lemon juice, and whole olives. Stir a few times and remove from the heat once the liquid has been absorbed.
Serve piping hot, sprinkled with chopped walnuts and parsley leaves.