Alright, alright I promise this will be the last of my Welsh inspired recipes for the month, especially as this one confused the senses a little.
Although this Leek and cheese risotto was perfectly edible, D said when he closed his eyes he could taste 'Welsh Rarebit Toast', but when he opened his eyes he saw 'creamy cheesy rice'. It's unlike him to overly criticise, but he also added that it was overwhelmingly cheesy. I was absolutely surprised at this, as he loves his cheese. I did not think 100g cheese was that much, so I don’t know if I measured 200g by error instead of 100g. Also I’ve written before, risotto is not the easiest of dishes to photograph. This one is also monotone in colour and evening lighting does not do it any favours. D suggested I should have kept behind some softened leeks to top the risotto for colour balance and presentation. I learn for next time, but I do feel I have to keep reminding him this is a homely food blog.
Anyway, if you are encouraged to give this Welsh Rarebit risotto a go or any other leek recipe. May I share a very good tip with you in relation to cleaning grit out of leeks. I was reminded of it when fellow blogger Emily prompted me. Many of you will know that leeks are notorious for hiding soil in between its layers, well there is a nifty way of washing this out. Begin by making a vertical split about halfway down the centre of each one, then do this again, so you have four fantails. Then wash clean of grit by running them under cold water. I use this method all the time now when cooking with leeks.
For those of you who are interested in what brand of Worcester sauce I use, please follow this link. This one is suitable for vegetarians and vegans, but you can also use the traditional one that contains anchovies which is my husbands preference.
Welsh rarebit risotto
2 tablespoons olive oil
2 medium leeks, sliced
200g risotto rice
2 pints vegetable stock
60g - 100g cheddar cheese, grated
Worcester sauce to taste
Salt and pepper to taste
Heat the oil in a wide shallow pan and cook the leeks until softened. Stir in the rice until coated and sauté with the leeks until the rice is translucent. Then gradually add the stock. Stir until the rice is tender – this will take about 30 minutes. You may not need all the liquid.
A couple of minutes before the end of the cooking time, stir in the cheese and season with salt and pepper to taste and serve immediately. Pass the Worcester sauce around for those who wish to drizzle some over for extra flavour.