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Risotto "Leek, saffron and cream cheese"
We are now focusing on risotti, a tasty italian first course ideal for dinner in autumn or winter. It's fast and helpful if you want to impress guest at dinner! Here's my procedure.
Cut a big leek in thin slices and wash it under cold water. Put the leek into a big pot with some butter and half a glass of warm water (or vegetable stock, if you have it) and cook the leek for few minutes (he does not need to get brown).
Add the rice and toast it for 2 minutes.
Then add saffron and cook the rice for about 18 minutes adding hot water (or vegetable stock) and mixing it gently.
Add cream cheese (like italian gorgonzola), parmesan and a small piece of butter and continue mixing on the fire for about 2 minutes.
Enjoy it warm!
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