Leek Risotto

Name: Leek Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; Leeks 2 ¾ cups; Vegetable broth 4 ¼ cups; Dry white wine 3.4 oz; Salt to taste; Black pepper to taste; Butter walnuts 3; Butter 3 ½ tbsp; Parmigiano Reggiano PDO cheese ½ cup

Vegetarian

Difficulty: Very easy
Prep time: 10 min
Cook time: 20 min
Serving: 4 persone
Cost: Very low

PRESENTATION

Recipe by
Sebastian Fitarau

Leek risotto is a delicate and creamy first course. The rice, during cooking, absorbs all the flavor of the leeks previously sautéed in butter, creating an aromatic dish that conquers at the first taste. It suits many occasions, from family dinners to more formal lunches, managing to win everyone over with its simplicity and unmistakable taste. If you love to customize your recipes, you can create many versions; for example, you can enrich it with crispy bacon for a savory note, or with shavings of aged cheese for a more intense flavor. Whatever your choice, the leek risotto will always prove to be a success, easy to prepare and capable of transforming few ingredients into a very tasty dish.

If you are looking for other leek risottos, also try:

Shrimp and Leek Risotto
Pomegranate and Leek Cream Risotto
Leek Risotto with Goat Ricotta and Anchovies
Rice Soup with Leeks and Potatoes
Risotto with Three Celery Varieties

INGREDIENTS

Carnaroli rice 1 ½ cup (320 g)

Leeks 2 ¾ cups (250 g)

Vegetable broth 4 ¼ cups (1 l)

Dry white wine 3.4 oz (100 g)

Salt to taste

Black pepper to taste

Butter 3 - walnuts

For Creaming: Butter 3 ½ tbsp (50 g); Parmigiano Reggiano PDO cheese ½ cup (50 g)

Preparation

How to prepare Leek Risotto

To prepare the leek risotto, first remove the green part of the leeks and the roots. Cut them in half 1 and then finely 2. In a pot, melt the butter 3.

Add the leeks 4 and sauté them over medium heat until they are tender and slightly golden 5. Add the rice 6 and season with salt.

Toast for about 2 minutes, stirring continuously 7, until the grains become translucent. Deglaze with white wine 8 and let all the alcohol evaporate. Add the hot vegetable broth 9, one ladle at a time whenever the previous one is absorbed by the rice, and cook for 15 minutes or until it is al dente.

Turn off the heat, add butter 10, cheese 11, and cover with a lid 12 until the butter has melted.

Stir 13 until achieving a creamy consistency, then plate and finish with a sprinkle of black pepper 14. Your leek risotto is ready to be enjoyed 15.

Storage

The leek risotto should be consumed as soon as it's ready, but if there are leftovers, you can store it in the fridge in a closed container for 1-2 days.

Advice

If you love stronger flavors, you can replace Parmesan with a blue cheese like Gorgonzola. For a contrast in textures, add toasted walnuts or almonds at the end of cooking.

For the translation of some texts, artificial intelligence tools may have been used.