Leek Risotto

A creamy rice that coats the spoon, mixed with the melting sweetness of leeks sautéed in butter. Parmesan adds that umami note that binds everything into a supple, velvety texture.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 950
• Protein: 21 g
• Carbs: 143 g
• Fat: 30 g

Ingredients

• 320 g White rice ( dry )
• 3 piece Leek ( finely sliced )
• 1 piece Yellow onion ( finely chopped )
• 150 ml Dry white wine
• 60 g Minimum butter sweet ( cold, diced )
• 60 g Parmesan cheese ( grated )
• 2 tbsp Extra virgin olive oil
• 1.2 L Mineral water ( hot )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 320 g Arborio Rice ( unwashed to preserve starch )
• 1.2 L Vegetable broth ( kept warm )

Instructions

1. Preparing the leeks

   Finely slice the leeks. In a skillet, sweat them with a knob of butter and a drizzle of olive oil. They should become translucent and tender without browning.

2. Toasting the rice

   Add the chopped onion, then the Arborio rice. Stir until the grains become translucent on the edges with a white spot in the center. The rice should 'sing' in the skillet.

3. Deglazing

   Pour in the dry white wine. Let it reduce over medium heat until the acidity has completely evaporated. The smell of alcohol should disappear, leaving only the fruit aroma.

4. Gradual adding of liquid

   Add the vegetable broth ladle by ladle. Wait until the rice has absorbed all the liquid before adding more. Stir constantly to release the starch that will create the sauce.

5. Mantecatura

   Off the heat, add the remaining cold butter and grated parmesan. Mix vigorously to emulsify the fat. The risotto should be 'all'onda', it should form a wave when the plate is shaken.

Chef's tips

• The final butter must be very cold to create a thermal shock and help the emulsion.
• Never wash risotto rice, or you'll lose the starch needed for the sauce.
• The rice is done when it's supple but the center still offers a slight resistance to the bite.

Storage

Risotto doesn't reheat well as it loses its creaminess. Consume immediately. If there are leftovers, make fried rice balls (arancini).