Clinton’s twist on Risotto is easy and delicious!
BAKED LEEK AND PEA RISOTTO
2 tablespoons olive oil
2 leeks (cleaned, thinly sliced, white and light green parts only)
2 cloves garlic (peeled, minced)
2 teaspoons thyme leaves
1 tablespoon tarragon (chopped)
1 cup arborio rice
1/3 cup dry white wine
3 cups chicken stock (warmed, divided)
3/4 cup frozen peas (thawed)
2 tablespoons butter
1/2 cup Parmigiano-Reggiano (finely grated)
Kosher salt and freshly ground black pepper (to taste)
Preheat the oven to 375ºF.
Heat a shallow Dutch oven or saute pan over medium-high heat and add olive oil. Add the leeks and cook until almost tender, about 4 minutes. Add the garlic, thyme and tarragon during the last minute of cooking. Season with salt and pepper.
Add the rice and toast in the pan for 1-2 minutes until lightly opaque. Add the wine and allow to reduce by half. Add 2 cups of chicken stock and stir to combine. Bring to a simmer, cover and place in the oven to bake for 25 to 30 minutes or until the liquid is absorbed and the rice is al dente.
Remove from the oven, stir in the remaining chicken stock, peas, butter and parmesan cheese. Season with additional salt and pepper and serve.
Tip: Use leftover risotto to make arancini!