Leek and Four Cheese Risotto with Truffled Feta and Sardine Crumb

Serves 4
by Tenina Holder

I think you may have heard this before, but I have had a love/hate relationship with dinner porridge for a while now. This one? I love. Risotto is really about getting the ratios right, and if you can do that (which this recipe does) then you are away. There is also a lot to be said about using the correct rice. You must use an Arborio or Carnaroli. The risotto becomes creamy as the particular rice grains bump together in the cooking/stirring process. This is why people love the Thermomix for risotto...stirring? DONE.

You must also pretty well serve immediately. There is no waiting while someone gets out of the shower/bath/pool or finishes a tv show. When it is done, it has to be eaten, or it just turns to stodge. Hot wet rice, as they say! 

Not this recipe. Go and do...enjoy!

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