Luuk’s fish risotto with thyme

Preparation steps

1. Bring the water to boil in a kettle.
2. Meanwhile, peel and chop the onion and cut the leek into thin rings.
3. Heat the olive oil in a pan over medium heat and fry the onion for 1 minute. Add the leek and fry for 3 more minutes
4. Add the risotto rice and sauté until the grains are shiny.
5. Pour the hot water into the rice in 3 parts; only add the next portion when the previous one has been absorbed by the rice. Stir regularly. Cook the rice for 15-20 minutes until al dente..
6. Meanwhile, remove the thyme leaves.
7. Take the risotto of the fire. Stir in the crème fraiche, half the thyme leaves and half the cheese. Season the risotto with pepper.
8. Place the risotto on plates and garnish with the remaining cheese and thyme.