Creamy organic leek risotto

How Maurice does it

1. 1

   Prepare the leeks: trim, wash, and finely chop the white and light green parts. Set aside.

2. 2

   In a small bowl, dissolve the bouillon cube in 500 ml hot water to make a broth. Keep warm.

3. 3

   Melt 20 g butter in a large frying pan over medium heat. Add the chopped leeks and sauté until softened, about 3–4 minutes.

4. 4

   Add the risotto rice to the pan and toast for 1–2 minutes, stirring to coat the grains with butter.

5. 5

   Add another 20 g butter and stir until melted.

6. 6

   Pour in the champagne (or white wine) and stir until mostly absorbed.

7. 7

   Begin adding the warm broth, one ladleful at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue for about 18–20 minutes, until the rice is al dente and the mixture is creamy.

8. 8

   Stir in the grated Parmigiano Reggiano and the remaining 10 g butter. Season with salt and pepper to taste.

9. 9

   Serve the risotto in warm bowls. Grate additional cheese on top and garnish with thin strips of leek greens.