Boursin and Leek Risotto
Boursin (pronounced “boor-SAN”) is a creamy fresh cheese from France. It is not aged (to my knowledge), and is often flavoured with garlic or herbs. It has a wonderfully mild taste that works well in place of Brie (which is known to bother some ICers). Sourcing boursin will probably require that you go to a specialty shop, deli, or super market or even a cheese shop if you have one in your area. If you can’t find boursin you could replace it with another French cheese like Rondelé or plain cream cheese mixed with about 4 tbsp of butter and a little parsley and garlic.
Leeks are a wonderful vegetable, but they do require washing as dirt and grit really likes to adhere to them. For those ICers with vulvodynia who follow a low oxalate diet please take note, leeks and parsley are both high in oxalates.
When buying risotto rice look for one of three authentic Italian varieties: arborio, carnaroli, or vialone nano as these rice types are very absorbent and work best with most all risottos.
This satisfying risotto does not require white wine as most call for (you can always omit it and up the stock, cream, or water level to suffice), nor does it require the labour intensive work of many of its risotto counterparts.
Delicious as a starting course, along side poultry or fish, or simply as the main dish this is certainly one risotto you’ll be happy to make time and time again.
Boursin and Leek Risotto
1 ½ cups risotto rice
4 tbsp good quality olive oil
4 ½ cups of hot chicken or vegetable stock (organic or homemade if possible)
¾ cup Boursin cheese
2-3 leek stalks, washed and thinly sliced into circles
2 tbsp fresh parsley thinly chopped
Salt and pepper to taste (optional)
In a large pot bring the stock just to a slow boil, and reduce the heat just enough to cease the boiling but keep the stock warm.
In a heavy bottomed pan heat the olive oil and the leeks for about 2 minutes over medium heat. You want the leeks to take on a bright green shade but not to wilt too much.
To the pan add the rice and cook for about 3 minutes stirring continually so that the rice does not burn but instead take on a nice golden sheen.
Add all the rice and leek mixture to the stock and return the pot to a boil. Cover and simmer over low heat for about 15 minutes. Do not stir during this time.
After 15 minutes check to see how tender your rice is. If it is tender enough for your taste, remove the pan from the heat and stir in the salt & pepper, fresh parsley, and the boursin cheese. Stir until the cheese begins to melt and all the flavours are combined. Serve at once.
Serves 4-6 people