. . . in Spring?

Spring Risotto

This recipe was inspired by Nigella Lawson's cooking. The risotto is perfect in spring, when you can get fresh baby leaks and chives on the market. 3 baby leeks cost about €0.40, and so does chives, so it's a really cheap dish.

1. Melt a bit of butter and oil in a pan, add 3 chopped baby leaks (remember that the dark green ends are not eatable!) and fry until they are soft.

2. Add 300 g of risotto rice, add few drops of oil if the risotto sticks too much to the pan. Fry about a minute on medium heat.

 

3. Add 1 teaspoon of Dijon mustard and 1/2 glass of white wine. Stir until wine is absorbed.

4. Start ladling the hot vegetable stock (to prepare it put a bouillon cube in about a liter of boiling water). Let each ladleful get absorbed as you stir, before you add another one.

5. When the rice is soft (try it from time to time), add cheese (grated or cubes). For example: cheddar, Parmesan or simply Gouda cheese. Season with salt and pepper.

6. Sprinkle with chopped chives. 

I like to serve it with few cherry tomatoes previously baked the oven for few minutes. The tomato juice combines perfectly with the sticky rice. I also recommend seasoning it with lemon grass.