1.Heat the oil in a frying pan over medium heat. Sauté the leeks and onion for about 5 minutes. Add in the dry rice and saute for 1 minute.
2. Add about half of the stock and rosemary springs, gently stir. Bring to the boil and simmer until liquid has almost been absorbed. Then add the remaining stock. Cook the risotto until al dente for about 25 minutes.
3. Remove the rosemary springs, and season the risotto with salt and pepper.
4. Add half of the Parmesan cheese and the cream to the risotto, plus some extra stock if desired to make it creamy. Mix well and serve with the remaining parmesan.
1.Heat the oil in a frying pan over medium heat. Sauté the leeks and onion for about 5 minutes. Add in the dry rice and saute for 1 minute.
2. Add about half of the stock and rosemary springs, gently stir. Bring to the boil and simmer until liquid has almost been absorbed. Then add the remaining stock. Cook the risotto until al dente for about 25 minutes.
3. Remove the rosemary springs, and season the risotto with salt and pepper.
4. Add half of the Parmesan cheese and the cream to the risotto, plus some extra stock if desired to make it creamy. Mix well and serve with the remaining parmesan.
