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Leek risotto


Leek risotto

Here's how to cook leek risotto, a tasty and easy first course. Follow us to discover all the steps and some delicious variations.

Simple, quick, tasty: leek risotto is a first course that is perfect to serve in any situation, be it a family lunch or a quick dinner. This is because it is a recipe with two sides: on the one hand simple and quick , but on the other highly effective.

Today we offer you the simple recipe , creamed with grated cheese. If you want, however, you can indulge yourself by adding another cheese (gorgonzola, taleggio, goat's cheese or smoked scamorza) or even integrating other ingredients such as sausage, speck or bacon. But let's go in order: first the classic recipe and then the variations.

Ingredients for leek risotto
Ingredients for leek risotto

Ingredients

For the leek risotto

  • Carnaroli rice – 320 g
  • Vegetable broth – 1.5 l
  • Leeks – 3
  • White wine – 1 glass
  • Extra virgin olive oil – 3 tablespoons
  • Butter – 50 g
  • Parmesan – 80
  • Salt – to taste

Preparation

How to prepare the leek risotto recipe

1

First remove the roots, the green part and the outermost layer of the leek then rinse it under running water to remove any residual soil. Slice it finely.

2

Heat the oil in a pan then add the leeks and let them cook for 3-4 minutes before adding the rice and toasting it. Pour in the white wine and then pour in boiling broth to cover. From this moment, calculate 16-18 minutes of cooking depending on the rice and whether you prefer it more or less al dente. Season with salt.

3

Once ready, remove the leek risotto from the heat and stir in the butter and parmesan . Serve it immediately.

If desired, the leeks can also be added immediately after the rice, toasting the latter in the pan with only the oil as seen in this video . However, the substance of the recipe does not change.

Variants

Could there only be one way to prepare leek risotto? Absolutely not. Like all this kind of preparations, it lends itself to many variations based on tastes and what you have available. If you want an extra note of flavor, try the leek and speck risotto (it can also be prepared Medea-style with bacon ). The idea of ​​adding leek and sausage risotto is also excellent.

To keep the risotto vegetarian, we recommend that you mix it with 100 g of gorgonzola or taleggio (to replace the butter) or add 100 g of diced scamorza one minute before the end of cooking. The last combination we recommend is leek and pea risotto .

If you don't like pieces of leek, simmer it for 10-15 minutes with the lid on, then blend it with the immersion blender . Toast the rice dry (or with another drizzle of oil) and continue as per the recipe, adding the leek cream immediately after blending with the wine. Et voilà: creamy leek risotto ready!

Conservation

The risotto should be enjoyed as soon as it is made, especially if you appreciate it fresh. However, it will keep in the fridge for 2-3 days and you can reheat it either in a pan or in the microwave.

Read also
Are you looking for a quick first course? Try the pasta with leeks

Riproduzione riservata © - WT

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