Creamy Rice with Roasted Leek, Green Apple and Thyme

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the leeks on a tray, coat them with 1 tablespoon olive oil, add a pinch of salt and pepper, and roast for 18 minutes until tender and lightly golden.

2. 2

   While the leeks roast, keep the vegetable broth warm over low heat in a saucepan. Cut half of the green apple into small cubes and the other half into thin slices; reserve the slices for finishing.

3. 3

   Remove the leeks from the oven at 220 °C / 425 °F, let them cool for 2 minutes, then chop them into small pieces.

4. 4

   In a wide pot, melt 15 g butter with the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook for 4 minutes until translucent. Stir in the garlic and cook 30 seconds more.

5. 5

   Add the short-grain rice and stir for 1 minute to toast it lightly. Pour in the dry white wine and cook for 2 minutes, stirring, until the alcohol evaporates.

6. 6

   Add the roasted leeks, diced green apple and fresh thyme. Pour in one ladle of hot broth and cook, stirring often. Keep adding the remaining broth gradually, allowing the rice to absorb most of the liquid before adding more. Cook for 18 to 20 minutes until creamy.

7. 7

   Turn off the heat. Add the remaining 15 g butter, the aged grated cheese, lemon zest, salt and black pepper. Stir vigorously for 1 minute so the rice becomes creamy.

8. 8

   Toast the walnuts in a dry skillet over medium heat for 2 minutes, stirring, until fragrant.

9. 9

   Serve the rice immediately and finish with the reserved apple slices, toasted walnuts and a few extra fresh thyme leaves on top.