Leek and Herb Risotto Torte
This is good for entertaining because it is very tasty but easier to handle than traditional risotto. Although it serves 8, it can be a useful midweek supper with a salad and the remainder can be kept in the fridge as a useful snack.
1 tbsp olive oil 450m1 stock
450g leeks, thinly sliced 2 eggs beaten
60g butter 60g Parmesan grated
1 medium onion chopped 50g crème fraiche
1 clove garlic crushed or finely chopped 2 tbsp fresh parsley, tarragon,
225g risotto rice thyme and/or marjoram
1 5Oml white wine 1/4 tsp nutmeg and salt & pepper
1. Heat oil in a pan and sauté the leeks. Set aside
2. Melt 50g butter. Fry onion and garlic until soft and stir in the rice.
Fry for 1 minute until going clear and add wine. Simmer gently until the wine is absorbed. Stir to avoid sticking.
1. Add the stock gently and cook for 20 to 25 minutes or until all the liquid is absorbed.
Add the rice to the leeks and cool slightly. Preheat the oven to gas 6/200'C. Oil and base line a spring form cake tin.
Mix the eggs, 50g Parmesan, crème fraiche, herbs and seasoning into the rice. Transfer to the tin.
Smooth the surface. Sprinkle with the remaining Parmesan and dot with butter. Bake for 25 minutes until golden and set.
Serve hot or cold with extra crème fraiche or tomato sauce.
Can be refrigerated for up to 3 days.