Stock is one of the building blocks of a well-stocked kitchen (and this leek risotto), so we've partnered with Progresso Cooking Stock to share recipes that will get you through the holidays.
At its core, whipped cream is just that: cream, whipped. A spoonful of sugar adds a touch of sweetness. Greek yogurt gives it tang. Chocolate makes it chocolate. Whipped cream is as happy atop a warm piece of pie as it is on a hot fudge sundae—or in risotto. Yes, risotto. Because whipped cream's not just sweet—it can go savory, too.
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Just ask Thomas Keller—or, rather, cook risotto like him (see recipe below). Take some heavy cream, whip it into soft peaks, and fold it into risotto for the creamiest-yet-lightest texture you ever did taste. Leeks, Parmesan, and chives push the dish from Italian standby to standout.
1. Make a salt and pepper version and use it to top roasted, steamed, braised, or blanched vegetables. Try smoked or flavored salts, too. 2. Add a dash of chili powder and a bit of minced chives and dollop on grits.
3. Fold in a bit of jarred horseradish and serve with roast beef. 4. Top a pureed vegetable soup, like carrot or squash.
5. Fold into mashed potatoes to make them super pillowy. 6. Spike with citrus zest (lemon! orange!) and serve with crab or shrimp cakes. 7. Add finely grated Parmesan cheese and top off lemony pasta, like this one with thyme, mushrooms, and garlic.
8. Add herbs, lemon zest, and capers to whipped cream and serve with smoked salmon and crackers. 9. Savory waffles or pancakes + savory whipped cream = breakfast for dinner. 10. Add herbs or cheese and use to fill or top crepes.
4 to 5 cups vegetable stock Extra-virgin olive oil 3 small leeks, halved and thinly sliced 1 shallot, minced 1 cup carnaroli rice 1 cup white wine 2 tablespoons unsalted butter 1/4 cup freshly grated Parmesan cheese 1/3 cup heavy cream, whipped to soft peaks Kosher salt, to taste Minced chives, for garnish