Risotto con Porri
A simple, nutrient-rich, and flavorful first course, perfect for those who prefer plant-based dishes and wonderfully comforting. Leeks are typically at their best from September through to March. With their sweet aromatic taste they are a great alternative to onions and when combined with a brilliant pure extra virgin olive oil, they pack layers of flavour.
Serves 4
INGREDIENTS
320 g Canaroli or Arborio Rice
3 Leeks (only use the white part)
1 lt vegetable broth
1 glass of dry white wine
4 tbsp Extra Virgin Olive Oil – we love Frantoio Gregori’s Ascolana Tenera for this dish
50g grated parmigiano
Seasoning to taste
METHOD
Clean the leeks by removing the tougher outer leaves and the darker green parts. Slice the leeks into thin rounds. In a large saucepan, heat the extra virgin olive oil and gently sauté the leeks over low heat for about 5 minutes, until they become soft and slightly translucent. Season with salt and pepper.
Add the rice to the saucepan and toast it for a couple of minutes, stirring continuously, until it becomes glossy. Deglaze with white wine and let the alcohol evaporate. Start adding the hot vegetable broth one ladle at a time, stirring often and waiting for the liquid to be absorbed before adding more.
Continue cooking for about 17 minutes, gradually adding the broth and stirring to achieve a creamy consistency. When the rice is al dente, remove the saucepan from the heat and stir in the grated Parmesan cheese and a swirl of olive oil. Let the risotto rest, covered, for a minute before serving. You can then add a couple of leaves of sage or perhaps some lemon zest to serve.