Ingredients
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6 large leeks, cleaned and sliced into 1/2-inch pieces, washed well to remove all grit (this will be about 6-7 cups of sliced leek)
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1 large red onion, minced
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1/2 cup boiling water
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1/2-3/4 cup olive oil (we use more olive oil in Greece than what you're probably used to)
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1 tablespoon tomato paste
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1 cup arborio rice (suitable for risotto) or 1 cup carnarola rice (suitable for risotto)
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4 1/2 cups boiling water or 4 1/2 cups hot stock
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3 tablespoons minced fresh dill
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1/2 lemon, juice and zest of
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freshly-grated parmesan cheese
Instructions
- In a large saucepan, saute the leeks and onion in the olive oil until softened, 4-5 minutes. Add 1/2 cup water and tomato paste and bring temperature down to simmer. Cover saucepan and simmer for 20 minutes, stirring occasionally.
- Add rice and 5 cups hot liquid, bring to boil, cover and simmer for 15 minutes, stirring occasionally.
- Stir in dill and lemon zest and juice. Remove from heat and allow to 'sit' for anywhere from 35=45 minutes before serving. The risotto will absorb extra liquid during this time, but remain creamy and hot.
- Serve with freshly-grated parmesan and cracked black pepper.