1. Heat the chicken stock in the small pot over low heat. Do not boil. 2. Heat olive oil and half of the butter over medium heat. Once the oil is heated, add the leeks. Saute for three minutes until just starting to soften. Keep the leeks moving enough and the heat just barely low enough that they don't brown. 3. Add the mushrooms and a pinch of salt and cook until soft, about 7 more minutes. 4. Stir in the rice and keep it moving in the pan. Watch for the rice kernal to change from fully opaque to translucent with an opaque center. Without this step, the risotto won't become creamy as it should. 5. Deglaze your pan with a hit of sherry. I tend to be generous with the sherry, but you just need enough to coat the bottom of the pan. 6. Once the sherry (or whatever) has almost fully evaporated, add 1/4 - 1/3 cup of the hot chicken broth and stir to mix. Warm chicken broth is necessary to let the rice release its carbs out into the pan, creating that creamy texture we all know and love. Risotto with cold or room temperature stock just doesn't work. Once the first batch of stock is almost fully absorbed, add the second 1/3 cup. Keep repeating the cycle until the rice is firm to the tooth, but pleasantly soft and creamy (about 20 minutes). The amount of stock used will vary, just keep a good supply nice and hot in the small pot. 7. Once the rice is done, add the remaining butter, taragon, parmesan, salt and pepper. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
