Les Cultures de chez nous leek risotto galettes
20
15
4
Yes
Ingredients
- 10 ml (2 teaspoons) of oil
- 10 ml (2 teaspoons) of butter
- 2/3 bag of 250 g (2 1/2 cups) of Les Cultures de chez nous sliced leeks
- 1 to 2 cloves of garlic, depending on their size
- 875 ml (3 1/2 cups) of cooked rice
- 1.5 litres (6 cups) of vegetable broth
- 60 ml (1/4 cup) fresh parsley, chopped
- 60 ml (1/4 cup) fresh basil, chopped
- 5 ml (1 teaspoon) of herbes salées du Bas-du-Fleuve
- 1 egg
- 60 ml (1/4 cup) of grated Parmesan cheese
- 60 ml (1/4 cup) of grated Cheddar cheese
Preparation
Side-by-side mode
- In a saucepan, melt the butter and oil. Add the leeks and sweat over medium-low heat for about 6 minutes or until the leeks begin to brown. Add the garlic and cook for another minute.
- Add the rice, broth, fresh herbs and salted herbs. Pepper. Stir well and cook, stirring over medium heat, until the water has evaporated completely.
- Remove the pan from the heat. Beat the egg in a small bowl. Add to the rice with the two cheeses and stir immediately (otherwise the egg will cook on the hot rice), to mix well.
- With your hands, shape the rice mixture into small patties and place them on a large baking sheet lined with parchment paper, spacing them an inch or two apart. Bake at 400°F (200°C) for 25 to 30 minutes or until the patties begin to brown.
Chef’s note
Ideas for serving:
- Serve with a green salad.
- Top with sour cream and a piece of smoked salmon.
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