Rice Pilaf with Leeks and Saffron
Simple and easy to make dish perfect for vegetarians or served as a side dish to meat.
Servings: 4
Ingredients
- 5 cup vegetable stock
- 6 tbsp extra-virgin olive oil
- 2 large leeks finely chopped
- 1 small fennel bulb finely chopped
- 1 cup Greek Carolina rice or short-grain rice
- 3 lb mild Greek or Mediterranean sheep's milk cheese
- 1 cup dry white wine
- freshly ground black pepper
- 1 garlic clove finely chopped
- salt
- 15 Kozani red saffron threads
Instructions
- In a large pot add the vegetable stock and heat it up then leave it aside.
- Over medium heat add a skillet with oil and sauté the leeks with the garlic and fennel bulb.
- Then add the rice, stir well and start pouring in the wine. After is absorbed, a little of the hot broth and stir well until the liquid is absorbed.
- Use as much broth as you can until the rice is tender by adding more hot broth when the liquid is absorbed and add salt and pepper.
- Mix in a small cup the saffron with 2 tbsp hot broth and pour it over the risotto just 5 minutes before removing it from the heat.
- When ready grate on top the sheep cheese and serve hot.