Recipes
Leek and speck risotto
The leek and speck risotto is a tasty and creamy first course, ideal for warming up the soul during the cold season.
Leeks are an often mistreated ingredient. Many people don't know exactly how to use them and end up leaving them in the fruit and vegetable section of the supermarket. Yet they are simple to cook and in just a few steps they can become the protagonists of the dish as in the case of the leek and speck risotto.
Tasty, creamy and with a smoky hint given by the speck, it is perfect for both family dinners and dinners with friends. Make sure you use quality rice, preferably Italian, and have the speck cut into a single slice , at least half a centimeter thick. For the rest, here are all the steps to prepare this amazing leek risotto with a pleasant crunchy note.
Ingredients
For the leek and speck risotto
- Carnaroli rice – 320 g
- Leeks – 2
- Speck in a slice – 100 g
- White wine – 1/2 glass
- Broth – 1.5 l
- Extra virgin olive oil – 2 tablespoons
- Butter – 50 g
- Parmesan – 70 g
- Salt – to taste
- Pepper – to taste
Preparation
How to prepare the leek and speck risotto recipe
First, cut your slice of speck into strips. In a pan, heat a drizzle of oil and brown it over a high heat until it has released its fat and is crispy. Collect it with a slotted spoon and transfer it to a sheet of absorbent paper.
Clean the leek by removing the leathery green part, the roots and the outermost layer, then divide it in half and cut it into slices. To make it sweeter you can pass it quickly under the jet of water.
Place it in the same pan in which you cooked the speck and stew it for a couple of minutes with a pinch of salt .
Add the rice , toast it over high heat for 2 minutes then add the white wine . When you no longer smell alcohol in the steam rising from the pan, start adding boiling vegetable broth to cover the rice. From this moment, calculate 16-18 minutes of cooking . About halfway, add salt .
Once the rice is ready, remove the pan from the heat and stir in the butter and parmesan . Distribute on plates and complete with the speck prepared at the beginning and a grind of black pepper to taste.
In a completely similar way you can make the leek and bacon risotto or opt for an entirely vegetarian variant by trying your hand at the very successful combination of leeks and peas .
Conservation
The risotto with leeks is good to be enjoyed at the moment when the creamy part meets the crunchiness of the speck. However, it can be kept in the fridge for a couple of days and can be reheated either in a pan or in the microwave.
Read also
Leek risotto
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