|The lovely Alex, possibly the fussiest eater I know, |
eating up my risotto. Result!
Dab of butter
2tbsp olive oil
3 medium size leeks, washed and sliced
2 garlic cloves, finely chopped
100ml white wine
400g arborio rice
1300 ml mushroom or chicken stock, made with 2 cubes
salt and pepper to taste
1 sprig tarragon
Fry the leeks in the olive oil and the dab of butter for about 5 minutes till starting to become translucent. Add the garlic and fry for another minute. Add the rice to the frying pan and stir in well. Tip in the white wine and then the stock and allow the rice to absorb the liquid. Tip everything into the slow cooker pot and add the rest of the seasonings and the tarragon. Cook on High for 2 hours, checking for doneness towards the end.
Make it! I cooked this for a special vegetarian friend who came to dinner and she loved it. She's lived in Italy and said it was slightly mushier than a proper stirred risotto but so worth it for the convenience and lack of arm ache.