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2 leeks
1 celery stalk
2 tbsp butter
1 tsp olive oil
1 1/2 cups champagne
3 cups chicken or vegetable broth
1 1/2 cups arborio rice
1/2 cup freshly grated parmesan
white pepper
Cut root ends and dark green parts from leeks. Cut leeks in half lengthwise. Fan out and rinse under cold water to remove any grit. Finely chop leeks and celery. Melt 1 tbsp (15 mL) butter in a large saucepan set over medium heat. Add oil, then leeks and celery. Stir often until leeks are soft, 5 to 8 min.
Meanwhile, pour 1 cup (250 mL) champagne and 3 cups (750 mL) broth into another saucepan. Bring to a boil, then reduce heat to low. Stir rice into leek mixture until coated. While constantly stirring, add remaining 1/2 cup (125 mL) champagne. Stir until rice has absorbed the liquid. Add ladles of hot broth, one at a time, stirring often and waiting until liquid is absorbed before adding more. Adjust heat so mixture is just simmering. Stir often until rice is tender to the bite, 18 to 25 min. Remove from heat. Stir in remaining butter, Parmesan and white pepper.
Calories 220, Protein 5.8g, Carbohydrates 32.9g, Fat 5.5g, Sodium 470mg.
Nigella begs not to open a bottle of good champagne specifically for this recipe, unless, of course, you're drinking the other half with dinner. She recommends any fizzy white wine and loves the mood-enhancing Venetian zing from Prosecco. Recipe from Nigella Lawson's Feast: Food that Celebrates Life (Alfred A. Knopf Canada).