Leek risotto with Parmesan crisps

Fruit and vegetables

2 medium leeks, sliced
3-4 tarragon stalks, leaves only

Tins, packets and jars

2 good spilling handfuls of arborio rice (about 200g/7oz)

Cooking ingredients

salt and freshly ground black pepper

Dairy, eggs and chilled

thick slice of butter
2 heaped tablespoons finely grated parmesan cheese

Other

175ml/6fl oz wineglass dry white wine
1 litre/1 pint 15fl oz hot homemade chicken stock (the stock can be made from leftover roast chicken)

Back to recipe