This Saffron and Leek Risotto is the perfect balance of comfort and elegance. The saffron adds a beautiful colour and the sweet creamy leeks take it beyond the norm. I can (and have) eaten this straight from the pan 😉
With Valentines day just around the corner I thought I would share a meal perfect for 2. This is my main course, yes it is a dish that takes a bit of time but isn’t high in the effort stakes. It is perfect for making as you drink a glass of wine and eat your selection of canapés. (Coming in the next few days!)
What sort of Valentine’s evening do you have planned? Once I had kids, I found that dates and meals out became far and few between. Netflix and a bottle of wine are the standard! So whilst I was thinking about how to dish up this beautifully vibrant risotto, I had a brain wave, (it maybe not that inspired or original 😉 ) but I thought why not give you a couple of serving options.
If like Stew and I you will be spending Valentines day snuggled on the sofa then get out a nice tray and serve a big bowl of risotto with a spoon. If you are going to be sat at the table, (maybe impressing a new/potential partner) then perhaps plate it with the charred leeks and parsley oil. Both are delicious and both are simple to achieve!
Or maybe you aren’t celebrating with a special someone this year? You can still whip this up, eat an extra large bowlful and remind yourself that you are completely and utterly amazing and George Clooney doesn’t know what he is missing!!!! 😉 (Seriously he doesn’t!!!! I mean if he wanted to sit on the sofa, drink off brand champers (which is delicious!!!) eat risotto and watch ER re-runs then he really should be knocking on my door by now! (George not your cup of tea?…what about Idris Elba! Oh swoon!!)
Random musings that occurred to me as I wrote that last paragraph (none of which have anything to do with Saffron and Leek Risotto):
I wonder if George Clooney ever watches ER re-runs??? Or Oceans 11-13. Or Perfect Storm (Oh my heart!!!) Do you think he does? I mean I hate watching myself on film, do celebs get that??? Or do they just suck it up and get over it?
Secondly, why isn’t ER on Netflix???? I love ER, it is a classic! It needs to be on Netflix. (I might start a campaign) 😉
I think possibly I am overly excited by the thoughts of Valentines day!!!! (or maybe it is just the thought of George Clooney and Idris Elba…..Ooooh Errrr! Now there is a Valentines day!!!! )
I have clearly lost the plot!!! Best start pulling myself back into line and talking about this Saffron and Leek Risotto. This Oh so creamy, so delicious, so elegant, so good and so worth spoiling yourself with risotto! Yup spoil yourself on Valentines day!!!!
I have specifically given quantities for 2 here as this is a Valentine’s day meal. But the quantities are easily doubled.
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- 1 litre (4 cups) vegetable stock
- small pinch saffron
- 2 leeks
- 2 tbsp olive oil
- 1 tbsp butter
- 185 g arborio rice
- 80 ml white wine
- 30 g butter
- 75 g parmesan cheese
- small handful fresh parsley
- 2 tbsp extra virgin olive oil
Bring the stock to the boil and then add in the saffron. Set it over a very low flame to keep warm.
Top and tail the leek and cut it into 1 cm disks. Reserve 6 disks for later.
Meanwhile, heat the oil and butter in a heavy based sauté pan.
Add the remaining leek disks and cook for 3-4 minutes over a medium heat, until softened.
Add in the rice and stir to coat in the oil, until the rice is starting to toast.
Pour in the the wine and stir continuously until it has been absorbed.
Reduce the heat to low and add a ladleful of stock to the rice.
Simmer and stir until it has been absorbed then add another ladle of stock.
Repeat this until all the stock has been added. At this point the rice should be nicely al dente and have a oozy consistency.
Remove from the pan from the heat, grate in 2/3 of the parmesan. Add the butter and then beat it into the risotto with a wooden spoon. Put the lid on and set it to one side.
Get a frying pan super hot then add a drizzle of oil.
Cook the reserved leek disks until they have a nice char on them. Turn and cook on the other side.
Finely chop the parsley and mix it into the EVOO.
To serve spoon the risotto into a bowl, add the charred leeks. Shave over the remaining parmesan and drizzle with the parsley oil.
This post is part of the Sunday Supper Movement.
Special thanks to Candace from Authentically Candace for hosting this week.
See all the other Valentine day recipes for two:
- Chicken and Cheese Quesadillas by Pies and Plots
- Chicken Marsala by A Mind “Full” Mom
- Classic Coq Au Vin for Two by The Crumby Cupcake
- Creamy Parmesan Skillet Eggs by The Texan New Yorker
- Date Night Chicken Teriyaki Stir-Fry by Gourmet Every Day
- Orange Chicken by A Day in the Life on the Farm
- Spicy Salsa Chicken by Simple and Savory
- Chicken and Spinach Pasta with Creamy Sun-Dried Tomato Sauce by Pook’s Pantry
- One Pan Shrimp and Asparagus Linguini by Jersey Girl Cooks
- Scallop Pasta with Garlic and White Wine by Caroline’s Cooking
- Skillet Rigatoni alla Vodka for Two by Eat, Drink and be Tracy
Red Meat Recipes
- Filet Mignon with Shiitake Mushrooms by Cooking Chat
- French Onion Filet Mignon by The Chef Next Door
- Honey Lime Steak Kebabs by Cindy’s Recipes and Writings
- Mini Mushroom Meatloaf by Cricket’s Confections
- Mushroom Topped Pepper Steak for Two by That Skinny Chick Can Bake
- Pan Seared Sirloin Steak Dinner for Two by Life Tastes Good
- Pan-Seared Nutella Skirt Steak by Brunch-n-Bites
- Petit Filet with Red Wine Pan Sauce & Garlic Mash by Authentically Candace
- Rack of Lamb with Strawberry Mint Glaze by Sunday Supper Movement
- Steak Au Poivre by Renee’s Kitchen Adventures
- Baked Salmon with Ginger Marinade by Feeding Big
- Crab Caesar Salad by What Smells So Good?
- Crab Imperial by Monica’s Table
- Creamy Shrimp & Sausage Skillet by Crazed Mom
- Grilled Swordfish with Husk Cherry Salsa by From the Bookshelf
- Peppadew Trout en Croûte by Food Lust People Love
- Shrimp and Grits with Andouille Cream Sauce by Soulfully Made
- Surf and Turf for Two by The Freshman Cook
- Colorful Matchstick Salad with Mint Vinaigrette by Culinary Adventures with Camilla
- Curried Split Peas by Wholistic Woman
- Edamame Waldorf Salad by Ninja Baker
- Saffron and Leek Risotto – Served 2 Ways by Sprinkles and Sprouts
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