Leek and Parmesan Risotto with Mint

A huge leek prompted this risotto, a very handsome leek that could have won a beauty competition. Finely sliced it soon melts down cooked in butter, the rice flavoured with white wine and chicken stock although you could use vegetarian stock if you prefer. The risotto is finished with masses of finely grated Parmesan and mint and is truly delicious.

Serves 3-4

Prep: 20 min

Cook: 35 min

800ml chicken stock

1 onion

400g leek

50g butter

splash olive oil

200g Arborio risotto rice

150ml white wine

5 tbsp freshly grated Parmesan

2 tbsp mascarpone

handful of mint leaves

     Heat the stock and keep on low simmer. Keeping separate piles, trim, halve and finely chop the onion. Halve the leek lengthways and slice across into ½ (half) cm wide half moons. Rinse and shake dry. Melt most of the butter with the olive oil in a sauté pan and gently soften the onion. After a few minutes, increase the heat slightly and add the leeks, a little salt and pepper. Cook, covered, stirring occasionally, until the leek is juicy then stir in the rice. Stir thoroughly to coat all the grains with buttery juices. Add the wine, stirring until disappeared. Add a ladleful of hot stock, stirring constantly until all the liquid is absorbed before you add another, continuing until the rice is plump and creamy but still with a bite at the centre. Off the heat, add the remaining butter, finely chopped mint, mascarpone and 1 tbsp Parmesan. Cover and leave for 5 minutes. Stir again and serve with extra Parmesan.