Rania's Recipes: Risotto With Leeks, Mixed Greens With Sherry Vinaigrette
Rania Harris stopped by PTL to show off some more quick and easy weeknight recipes!
Risotto with Leeks
- Kosher salt and freshly ground black pepper
- 5 cups chicken stock
- 1 teaspoon saffron threads
- 2 large leeks – cleaned well and chopped (See note)
- 2 tablespoons olive oil
- 4 ounces pancetta, diced
- 2 large garlic cloves - minced
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- ¾ cup freshly grated Parmigiano Regianno cheese
Directions:
Heat the chicken stock with the saffron threads in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed wide pot, heat the olive oil and sauté the pancetta on medium-low heat for 10 minutes, until browned.
Add the leeks and sauté until softened, about 2 – 3 minutes. Add the rice and stir to coat the grains with oil. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice. Stir, and simmer until the stock is absorbed, about 5 minutes.
Continue to add the stock, 2 ladles at a time, stirring every few minutes, to create a creamy risotto. Each time, cook until the mixture until the stock is absorbed and then continue to add more stock, stirring and cooking. Continue until the rice is cooked through, but still al dente, about 18 – 20 minutes total.
Remove the pot from the heat and cheese. Taste for seasoning. I usually add in freshly ground black pepper at the very end and rarely add salt, as the stock, pancetta and the cheese will flavor the dish well. Mix well and serve immediately.
Serves: 4 to 6 servings
Note: To clean leeks: trim off the roots and dark green parts of the leeks. Cut the leeks in half lengthwise down the center and rinse them well under cool running water to remove as much of the grit and dirt as possible. Slice the leeks thinly and place them in a bowl of cold water. Rinse them well and then drain them on a clean kitchen towel. Proceed with the recipe.
Mixed Greens with Sherry Vinaigrette
- 4 tablespoons sherry vinegar
- 4 tablespoons local honey (or more to taste)
- 2 teaspoons Worcestershire sauce
- 2 large garlic cloves mashed
- Sea salt and fresh cracked pepper to taste
- 1 tablespoon Dijon mustard
- ½ cup extra virgin olive oil
- 8 cups torn mixed greens
- Grape tomatoes – cut into halves
- Red Bermuda onion – sliced thinly
Directions
Combine the vinegar, honey, Worcestershire sauce, garlic, mustard and salt and pepper to taste in bowl. Blend well. Add the olive oil and whisk the dressing until it is emulsified. Toss the greens with the tomatoes and onions and dress the salad to taste with the salad dressing.
Serves: 6
Note: You will have extra dressing left over that can be stored in the refrigerator for future use.
