risotto with leeks

Leek Risotto is a very simple-to-make Italian recipe, light and nutritious. The leeks, browned in butter, are extremely fragrant and give the risotto a very delicate flavor. Leek Risotto is a dish of humble and poor origins. But nowadays people think of it as refined for its delicacy and lightness. Leek Risotto is an ancient dish of the peasant Italian tradition. It has become a classic dish, especially of Piedmontese cuisine. In fact, Piedmont region produces the best Italian qualities of leek and rice.

Leek Risotto Recipe

leeks

vegetable stock

ml (3,5 oz) of dry white wine

450 g (1 lb) of Carnaroli rice

unsalted butter

120 g (4,5 oz) grated Parmigiano cheese

extra virgin olive oil

black pepper

salt

Clean the leeks

Make a vegetable stock and set aside. Then clean the leeks. Remove the dark green part of the leek and the last part with the roots. Then remove even the hardest outer leaf, which you can add to the stock for more flavor.

Cook the leeks

Cut the leeks into rings. In a large saucepan, pour 3 tablespoons of extra virgin olive oil and half a dose of butter. Turn on the heat and when the butter has melted, add the rings of leeks, a pinch of salt and a ladle of vegetable stock. Cook for 2 to 3 minutes.

Add the rice

Add the rice and mix well. Then add the white wine and let the it evaporate.

Cook and serve

add hot vegetable stock, very little at a time stirring constantly. Let it cook for about 15 minutes. At the end turn off the heat and add Parmigiano cheese and the remaining butter. Mix well for a creamy leek risotto. If you like, add some freshly ground black pepper. Serve leek risotto immediately hot with a little more grated Parmigiano cheese to taste.

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Leek Risotto Recipe

The most viewed risotto with leeks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine