Prasorizo — arroz com alho-poró

Ingredientes

• 180 ml (2/3 cup) extra virgin olive oil (+ extra for sauteing)
• 1 kilogram (2.2 pounds) leeks (leafy green parts removed )
• 100 grams (1/2 large) onion (minced)
• 3 small spring onions (finely chopped)
• 150 grams (3/4 cup) long-grain rice (such as Basmati)
• 150 grams (3/4 cup) short-grain-rice (such as Arborio)
• 1 bay leaf
• 2-3 tablespoons fresh dill (minced)
• 80 ml (1/3 cup) fresh lemon juice
• freshly ground pepper
• OPTIONAL: 1250 ml (5 cups) stock
• 1/2 lemon zest

Modo de preparo

1. 1

   Chop leeks into 1½ cm (⅔-inch) thick slices.

2. 2

   Heat a generous splash of olive oil in a medium-sized cooking pot over moderate heat.

3. 3

   Add the onion and cook until soft and translucent.

4. 4

   Add the leeks and spring onions and raise the heat slightly. Season lightly with salt.

5. 5

   Saute until soft and translucent. Don't stir too often, allow the leeks to get some color.

6. 6

   Add the rice and cook for 2 minutes stirring with a wooden spoon.

7. 7

   Pour in 1250 ml (5 cups) hot water or stock.

8. 8

   Add the bay leaf, 125 ml (½ cup) of extra virgin olive oil (save the remaining olive oil for later), and season with salt and pepper.

9. 9

   Simmer covered over low heat until the rice is cooked. About 18-20 minutes.

10. 10

    Stir in the dill, fresh lemon juice, remaining olive oil, and lemon zest (if using).

11. 11

    Return to the heat for 1 minute. If too thick, add a splash of hot water; it will thicken even more as it stands. Then take the pot off the heat and let the food stand for 5 minutes before serving.

12. 12

    Serve with freshly ground pepper, a few extra drops of lemon juice, and a drizzle of raw extra virgin olive oil if you like.