Leek And Lemon Risotto With Chive Oil

Leek and Lemon Risotto with Chive Oil

This is a beautifully simple risotto paired with a vibrant and punchy chive oil.  Do not be put off by the idea of infusing your own oil. It is simpler than you think and takes very little time and effort. The base of this risotto comes from leeks. Gentler in flavour than onion, they add a subtle sweetness which works well with the punchy chive oil. Make the chive oil ahead of time if you like. I usually make it the day before to allow time for the flavours to infuse.

Ingredients

| Serves 4 |

  • 300g leeks, finely chopped (roughly 2 large leeks)

  • 2 large cloves garlic, grated

  • Olive oil

  • 400g Arborio risotto rice (I use Belazu)

  • 1 large glass of dry white wine

  • 1 litre chicken or vegetable stock

  • 70g butter, cut into cubes

  • 100g Grana Padano, finely grated

  • Zest of 1 lemon, ½ of its juice

For the chive oil 

  • 50g bunch chives

  • 250ml oil

Method

  • Make the chive oil first. You can do this the day before if you like.

  • Roughly chop the chives and place them into a high speed blender (I use a nutribullet). Pour in the oil and blend until liquified.

  • Using a thin piece of muslin or jam straining bag, pour the liquid through the cloth into a bowl to strain the oil. I like to place the muslin into a sieve and leave it to seep through.

  • Note: If you do not have the above, you can also use a pair of old tights. Just make sure they are clean first.

  • Discard the chive pulp and decant the oil into a jar or small jug, ready to use later.

  • For the risotto, heat a generous glug of olive oil in in a large heavy-based pan and fry the leeks on a low heat until softened (about 5 mins). Add the garlic and cook for a further minute.

  • Stir through the rice. Pour in the wine and stir until the alcohol has been absorbed.

  • Slowly begin to add the stock, one ladle at a time, stirring occasionally and only adding more when the liquid has nearly absorbed.

  • Test your risotto after 15 mins. It should be al-dente, nearly cooked with a little bite. You may not need to add all of the stock.

  • Add the butter, grated Grana Padano and lemon zest. Stir until creamy and glossy (adding a little more stock if you wish). Taste to season.

  •  Serve the leek and lemon risotto with a generous drizzle of chive oil, grated Grana Padano and freshly cracked black pepper.

If you are looking for another risotto recipe try this Roasted onion squash risotto with sage browned butter.

Vegetarian, Mains, One PanAlexandra Dudleyrisotto, leekComment