Sauteed Confetti
- 3 tablespoons unsalted butter or non-dairy margarine
- 1 1/2 cups finely diced leeks, white and tender green parts, cleaned
- 2 1/2 cups arborio rice (or short grain pearl rice)
- 2 cups merlot
- 6 to 8 cups Vegetable Stock
- 1/2 cup grated parmesan cheese
- 1/4 cup heavy cream
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsey, for garnish
Prepare the Sauteed Confetti Vegetables and keep warm. In a large saucepan over medium heat, heat the butter and add the leeks. Cook until soft, about 5 minutes, add the rice and stir for 1 minute to coat with butter. Add wine, 1/2 cup at a time, stirring well after each addition. When all the wine has been added and reduced, begin to add the stock, 1/2 to 3/4 cup at a time, stirring well after each addition. Wait until each addition of stock is almost completely absorbed before adding the next cup. Continue adding stock, 3/4 cup at a time, until all of it is absorbed; total cooking time is 18 to 20 minutes. Taste the risotto frequently toward the end of the cooking process (rice should be tender but not mushy or too soft). Just before the risotto is done, stir in the sauteed vegetables, Parmesan cheese, and cream, and stir gently to mix. Add salt and pepper. Spoon the risotto into warm bowls and sprinkle parsley on top.
Serves 8.
