Ingredients

Risotto 1 cup (250 mL) lightly packed wild leek leaves cup (125 mL) cultured buttermilk 4 cups (1 L) chicken or broth cup (50 mL) lightly packed flat or curly leaf parsley vegetable stock or vegetable stock or broth 2 tbsp (25 mL) olive oil 1 cup (250 mL) finely diced sweet onion, such as Vidalia 1 1/3 cups (325 mL) cup Arborio rice, about 8 oz (250 g) cup (125 mL) dry white wine Salt to taste Garnish 1 tbsp (15 mL) unsalted butter 2 cups (500 mL) cherry tomatoes or 8 to 12 tomatoes on vines 2 tbsp (25 mL) balsamic vinegar To Finish cup (50 mL) unsalted butter cup (175 mL) grated Parmesan cheese, about 2 oz (60 g)

Description

The Natural Pleasingly Pervasive Flavours Of Wild Leeks Are Complemented By Creamy Rice And Classic Parmesan. Serve With A Piece Of Grilled Fish Or Chicken, Or It Can Stand Alone As A Light Main Course.

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