Leek and hazelnut risotto

    Leek and hazelnut risotto

    42saves
    25min


    7 people made this

    About this recipe: When my kids were small, we used to go to a farm to gather fruit and vegetables. When we returned home, famished, this risotto dish made with the leeks we had gathered was tasty and easy to prepare with a pressure cooker.

    Ingredients
    Serves: 4 

    • 850ml hot meat or vegetable stock
    • 2 baby carrots
    • 2 to 3 small leeks
    • 1 knob of butter
    • 1 rosemary sprig
    • 225ml dry white wine
    • 400g Carnaroli, Arborio or Vialone Nano rice
    • 1 teaspoon salt (or less if the stock is already salty)
    • 1 handful of hazelnuts, roughly chopped with a grinder
    • 1 knob of butter
    • grated Parmesan cheese, to serve

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a medium sized pot, bring the stock to the boil. Peel the carrots and cut them into little cubes. Cut the leeks in half lengthways, wash them under running water, get rid of the dark green part and then cut them into little (2mm) pieces.
    2. Put the pressure cooker on medium heat and melt 1 knob of butter. Brown the leeks, carrots and the rosemary sprig. Pour half of the white wine and let it simmer. (Keep the other half for later to pour over the rice.)
    3. When the wine has evaporated, add the rice, mixing it so that the butter is absorbed, and then pour the rest of the wine over the rice. Let the wine evaporate again. Add the salt and the boiling stock to the rice, stir and close the pressure cooker straightaway.
    4. Put the pressure cooker to the highest heat level and bring it to pressure. Depending on the model, you can turn off the cooker when it gets to pressure or lower the heat. Calculate about 4 minutes from when the pressure cooker comes to pressure.
    5. While the rice is cooking, toast the hazelnuts in a dry frying pan on medium heat for a few minutes until they are golden, stirring constantly.
    6. After the 4 minutes in the pressure cooker, remove it from the heat, relieve the pressure by letting the steam escape. Pay attention while doing this because some liquid can come out of the valve.
    7. Open the pressure cooker, stir the risotto and check to see if it needs more salt. Add the other knob of butter and stir, letting it cream the risotto before serving. Serve the risotto with a generous sprinkling of Parmesan cheese and the toasted nuts.

    Regular method:

    If you don't have a pressure cooker, make this risotto on the hob in a regular pan. Follow the recipe as directed up until adding the stock. Once ready to add the stock, rather than adding it all in one go, add a ladleful at a time, letting the stock absorb after each addition before adding more. Stir frequently. Once the rice is tender, add the final knob of butter and serve.

    Tips:

    The measurements are really important for the risotto in a pressure cooker. If you don't have a kitchen scale, use a glass or medium-size mug and measure 2 full cups stock for 1 full cup of rice. (For this recipe, 2 cups of rice and 4 cups of broth.)
    Every type of rice has slightly different cooking times. Four minutes in the pressure cooker is usually enough but if you need to cook the rice longer, it is better to cook it a little longer afterwards rather than risk overcooking the risotto in the pressure cooker.

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    Reviews (1)

    alwayshungry
    4

    the leek and nuts make a nice combination in this lovely risotto. I don't have a pressure cooker, so made it the old fashioned way by adding stock and stirring patiently. well worth it though! - 11 Dec 2012

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