Italian Vegetables Recipes - Roasted Garlic and Leek Risotto  Recipe

Ingredients

• 6 large garlic cloves

• about 2/3 cup olive oil

• 1 pound medium leeks, plus 2 extra to garnish

• vegetable oil, for deep-frying

• 2 1/2 cups risotto rice

• 6 1/4 cups hot chicken or vegetable stock (refer recipe)

• 1/4 cup Parmesan cheese, freshly grated

• salt and pepper

Serves 4

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Method:

1. Put the garlic cloves into a small saucepan. Cover completely with the olive oil and bring to a simmer. Simmer gently for about 20 minutes, or until the garlic is golden and soft.

2. Leave the garlic to cool in the oil. Remove the garlic cloves once cool and set aside.

3. Meanwhile cut the 2 leeks for the garnish into 3-inch lengths, then slice them in half lengthwise and cut into long thin shreds.

4. Deep-fry the shredded leeks for 1-2 minutes until crisp and just golden. Lift them out of the oil with a slotted spoon and drain on paper towels. Slice the remaining leeks.

5. Heat 1/3 cup of the garlic-flavored olive oil in a heavy-based saucepan. Add the sliced leeks and sauté for a few minutes until they are beginning to soften and color slightly, then stir in the reserved garlic cloves.

6. Add the rice and stir well to coat the grains with the oil. Add the stock, a large ladleful at a time, stirring until each addition is absorbed into the rice. Continue adding stock in this way, cooking until the rice is creamy, but the grains are still firm.

7. This should take about 20 minutes. Season well, stir in the Parmesan, and cover the pan. Leave the risotto to rest for a few minutes before serving, garnished with a tangle of fried leeks.

Note: The garlic-infused oil adds an intense aroma and flavor to the risotto, while the deep-fried leeks give it an attractive appearance, making this an ideal dish to serve to guests.