This is a lovely dish, and to be honest after devouring this we both agreed it didn't need anything else. The below recipe is modified from the origina.
Serves 2-3
Prepare 10 minutes Cook 50 minutes
2 tbsp olive oil, plus 1 tsp
40g unsalted butter
400g trimmed leeks, sliced lengthways and cut into 1cm slices
1/2 tsp fine sea salt
200g arborio risotto rice
150ml dry white wine
About 800ml hot fresh vegetable or chicken stock
1/2 x 20g pack tarragon, leaves picked, 1/4 leaves finely chopped
1 unwaxed lemon, zest and 2 tbsp juice
100g blanched hazelnuts, toasted and roughly chopped
50g Parmigiano Reggiano, finely grated
Put 2 tbsp oil and 30g butter in a large saucepan pan and put on a medium heat. Add the leeks, salt and some freshly ground black pepper. Cook for 15 minutes, stirring from time to time, until the leeks are soft but have not taken on too much colour (you might need to reduce the heat a little).
Stir in the rice, return the heat to medium (if it's been reduced), pour over the wine and let it bubble away for a couple of minutes until the liquid has mostly evaporated. Add the stock, a ladleful at a time, and cook for 25-30 minutes, stirring frequently and adding more stock whenever the liquid has been absorbed.
In a small bowl, mix together the chopped tarragon, lemon zest, 1/3 of the toasted hazelnuts, 1 tsp oil and a pinch of salt; set aside.
When the risotto is cooked but still retains a bite, add the remaining nuts to the pan, along with the cheese and whole tarragon leaves. Stir very gently to just e combine. Pour over the lemon juice.
Serve in warm bowls sprinkled with the herby nut mixture and freshly ground black pepper.
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