I think risotto is my new favourite thing as it’s so easy and really nice.

There have been some leeks hanging around the kitchen for a week or so now and it got to the point where I really needed to use them. By the time I had trimmed the bits that had dried, I ended up with about 100g of leek which I cut lengthwise and then sliced. I used a similar quantity of mushrooms (the not-so-fresh ones had their stipes removed), though I think they could’ve been cooked a little longer.

The quantities and method for the rice are much the same as the other risottos I made, so this is here really just so you know that I haven’t died.

  • 100g mushrooms
  • 100g leeks
  • 1 clove garlic
  • lots of parsley, chopped
  • butter
  • any white wine that doesn’t go directly into the chef
  • Parmesan cheese

I fried the garlic, leeks and mushrooms in butter with a little white wine and a small amount of chilli paste to give it a bit of heat.

There was some organic risotto rice in Carrefour earlier — 2,35€ for 500g — so I’m looking forward to getting a couple of meals out of that, once I finish the non-organic Lidl stuff.

The pot has been sadly neglected of late and I think I might just abandon the sums for April because I think I’ve lost some of the receipts.

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