Risotto with Kielbasa and Leek
In this recipe I love the subtle smokiness of the Kielbasa, it complements the Risotto so well.
- Ingredients for Risotto
- 1 leek finely cut
- 1 onion finely cut
- ¼ cup olive oil
- 1 cup white wine
- 1 cup Kielbasa cubed
- 1 cup Arborio rice
- 4 cups chicken stock (hot)
- Salt, pepper and a touch of garlic powder
In a heavy pan sauté the leek and onion in the oil for a few minutes, until transparent.
Add the Kielbasa and cook for few more minutes.
Add the rice and stir until it is very well coated with the oil
Deglaze with the wine
Season with salt, pepper and garlic powder
Slowly add the chicken stock stirring the rice.
You add the liquid a little at a time, and continue stirring until all liquid is absorbed.
This procedure will take about 15-20 minutes or until rice is done.
Your Risotto has to be nice and creamy,best eaten right after it’s done.
Remove from heat and enjoy a Risotto worthy of praise…