Ryys Met Boor – Rice Pot with Leeks

For Ryys met Boor, heat butter in a pot. Sauté onions, garlic and rice until translucent, then deglaze with white wine. Add water gradually and season with a piece of bouillon cube. Cook the rice until al dente.

Heat butter in a pan and steam the leek strips. Add to rice and simmer until rice is tender. Remove pan from heat and let swell, covered, for a few minutes. Season Ryys met Boor with sour cream, some butter flakes and grated mountain cheese.

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