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  • Brittany Aldridge

Leek & Goats Cheese Risotto

Risotto is in my top 5 favourite dishes of all time. A big call, I know. Made well, risotto is fragrant, creamy (not stodgy or watery, but has a little motion in the ocean!), and undeniably gratifying in the way only a plate full of cheesy moorish rice can be. As Rolando Beramendi puts it, in his book Autentico, "the more you make risotto the easier (and tastier!) it will be" - so what are you waiting for? Lets get started!


  • 1 large leek, halved lengthwise and then thinly sliced

  • 1/2 cup extra virgin olive oil

  • 3 teaspoons of salt

  • 1/2 a lemon's zest

  • freshly cracked pepper

  • 2 1/4 cups of Arborio rice

  • 1/2 cup dry white wine

  • 2 litres of vegetable stock or salted water

  • 1 large onion, finely diced

  • 1 clove of garlic, finely diced

  • 2 litres of vegetable stock or salted water

  • 100 grams of butter, cubed

  • 1 cup of finely grated Parmesan

  • 50 grams of soft goats cheese, for garnish

  • Optional: a few fresh flat-leaf parsley or more thyme leaves, torn


  • In a large pot bring stock or slated water to a simmer over medium heat. In a large saucepan or 30 inch shallow dutch oven on medium heat, heat about 4 tablespoons of olive oil, before add onion and leeks.

  • After 7 minutes or so the onion should be translucent, now add the sprig of thyme or oregano, lemon zest, salt, and the garlic, before cooking for another 2 minutes or so.

  • Add the arborio rice to the oniony-leek mix, and stir well to coat with oil. Cook, stirring constantly, until the grains of rice start making popping or cracking sounds and become translucent around the edges. Now add wine and bring to a simmer.

  • After about 2minutes, or when the wine is almost fully evaporated, start adding the stock (or water) 1 or 2 ladlefuls a time. As you are doing this, make sure you are stirring the rice constantly. When the stock is completely absorbed by the rice, repeat this process by adding more stock.

  • Continue this process until rice is al dente and surrounded by a fluid, viscous liquid, around 25 minutes or so. When you move the pan the risotto should still be wave-like, rather than thick. Start checking the rice for doneness at around 15 minutes; the grains should be tender, but not too soft. If you bite into the rice, and it feels like the centre is hard or there are tiny bits in your mouth, you need to cook it more.

  • Once you think the rice is almost ready to serve, add in cubed butter and parmesan, stirring until they are fully melted and liquid surrounding the risotto is very creamy. If the liquid is too gluggy or thick, you can add some more stock.

  • To serve the risotto; divide it into bowls and top with crumbled goats cheese, more parsley or thyme, and a crack of pepper. Enjoy!

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