Wall Street Journal Thank You!

Beau and I subscribe to the Wall Street Journal and every Saturday they write an “Off Duty” section that has fashion advice, book reviews and delicious recipes! Beau and I thought it would be fun to make whatever recipes they have in there.  We thought it would take me out of my comfort zone as far as cooking skills and it help us both to try new things.

 

So we eagerly run out to the drive-way on Saturday mornings to open the paper and see what recipes they’re giving us! That determines our dinner for Sunday night. This weekend? There were three recipes and we chose one: Leek Risotto with Pecorino Romano.

 

We grilled up some NY Strip, to which Beau made it a perfect medium-rare. I cooked up the risotto and roasted Brussels sprouts. Oh yum!

 

Leek Risotto with Pecorino Romano

 

2 ½ T olive oil

3 T butter

1 large Spanish onion, diced

Salt, to taste

1 ½ c Arborio rice

2 c white wine

6 c chicken broth

2 leeks, white and light greens parts only, sliced 1/8-inch thick

½ c freshly grated Pecorino Romano cheese

 

Boil the chicken broth in a saucepan. Then bring it down to a simmer until it’s needed.

 

Melt 1 ½ T olive and 1 T butter over medium-low heat in a large pan. Add the diced onion and let is soften, about 5 minutes. Once the onion has softened, add the rice. Let this toast two minutes, while stirring and add the white wine. Let this cook down until the wine has almost evaporated. Add salt to taste.

 

Turn the heat up to medium-high and add the chicken broth in, 2 cups at a time. Stir continuously letting the rice soak up the chicken broth. Continue doing this until all of the chicken broth is incorporated and the rice is al dente.

 

While the chicken broth is cooking into the rice, melt 1 T butter in a small pan with 1 T olive oil. Add the sliced leeks and cook down over medium-low heat.

 

Once the rice is al dente and the chicken broth is mostly absorbed, add the leeks and stir to combine. Remove the pan from the heat and add in the Pecorino-Romano and additional salt as needed. Eat and enjoy!

 

*Be careful. This makes a lot. I halved the recipe and it was more than enough for us last night. In fact, we’ll be having it again tonight with fish!