We had a pile of leeks in the fridge and I was itching to turn them into something tasty. Leek and potato soup was out because I'd just made a big pot of red lentil soup... so the next thing to come to mind was - surprise - risotto!
I wanted to keep it simple, so sauteed up a huge pan of leeks in some butter, then got onto the risotto. I used white wine and decided to spice things up a bit with coarsely ground black peppercorns.
The result was an extremely tasty leek and black pepper risotto which was topped with parmesan and some delicious truffle oil from our trip to Italy last year.
July 25, 2007
Leek and black pepper risotto
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