Greek Rice Pilaf with Leeks and Saffron

Greek Rice Pilaf with Leeks and Saffron

Ingredients
5 cups vegetable stock
6 - 8 Tbs. extra-virgin Greek olive oil
2 large leeks finely chopped
1 small fennel bulb finely chopped
1 garlic clove finely chopped
1 cup rice
1 cup dry white wine
Salt and freshly ground black pepper
15 - 20 red saffron threads
3 - 4 Tbs. grated mild Greek or Mediterranean sheep's milk cheese

Preparation:
We heat the stock in a pot and we keep it aside, simmering.  In a large, deep skillet we heat half the oil and we sauté the leeks, fennel bulb and garlic. We add the rice and we stir for 1 to 2 minutes.  We lower the heat.  We pour in half the wine and as soon as it steams off, we add the remaining wine. When that is absorbed, we add half a cup hot broth.  We continue to stir until all the liquid is absorbed.  We repeat the procedure until the rice is tender but al dente using up most of the hot broth. We season to taste with salt and pepper.  About 5 to 6 minutes before removing the rice, we mix the saffron with one tablespoon of hot broth and we add it to the risotto.  We stir to distribute evenly. When the rice is ready, we remove and we stir in the grated cheese.  We serve hot.

Itadakimasu!

Dix Love,