Creamy and Easy Leek and Robiola Risotto, a delicate and enveloping first course, prepared with few ingredients and a soft creaminess that enhances simple and well-balanced flavors.
The leek and robiola risotto is one of those recipes that demonstrates how simplicity, when well-calibrated, can become refined without being demanding. A creamy and harmonious first course, ideal when you want something well-prepared yet quick, capable of bringing discreet elegance to the table, never ostentatious.
Leeks, sweet and delicate, are slowly softened in extra virgin olive oil and a small knob of butter, just enough time to make them tender and fragrant. Carnaroli rice, chosen for its ability to maintain the cooking and absorb flavors, is then toasted and deglazed with white wine, initiating a classic and linear cooking with hot vegetable broth.
The final creaminess is entirely entrusted to robiola, which melts into the risotto without overpowering. No excessive creaminess, no superfluous steps: only balance, consistency, and a velvety result that slowly spreads on the plate.
This risotto is perfect for a well-prepared but relaxed lunch or a simple dinner when you desire a dish that is comforting yet measured. An essential, quick recipe designed to enhance a few carefully chosen ingredients.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have any other doubts or curiosities, write a comment or use the appropriate contact form found at the end of the page.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 612.85 (Kcal)
- Carbohydrates 85.56 (g) of which sugars 2.92 (g)
- Proteins 15.45 (g)
- Fat 20.08 (g) of which saturated 3.62 (g)of which unsaturated 1.91 (g)
- Fibers 1.66 (g)
- Sodium 602.55 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Leek and Robiola Risotto
- 14 oz Carnaroli rice
- 2.8 oz leeks
- 5.3 oz robiola
- 0.5 cup white wine
- 3.4 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 1 knob butter
Tools
- Cutting Board
- Pan
- Small Pot
- Ladles
Recipe for Leek and Robiola Risotto
Start the preparation of the leek and robiola risotto by washing the leek and removing the outer leaves. Cut it in half lengthwise and then into thin slices.
Heat two tablespoons of extra virgin olive oil and a knob of butter in the pan.
Add the leeks and let them stew for 10 minutes over low heat.
Add the rice to the pan and toast it for a couple of minutes.
Deglaze with the white wine.
Wait for the wine to evaporate completely then cover everything with the boiling vegetable broth.
Cook the rice, it will take about 15-16 minutes, stirring occasionally and adding more boiling broth as needed.
Turn off the heat and cream the risotto.
Add black pepper (optional) and the robiola to the pan.
Stir until the cheese is completely incorporated into the risotto.
Now you just need to transfer the leek and robiola risotto onto plates.
Serve it immediately while hot.
Creamy and Easy Leek and Robiola Risotto
Creamy, delicate, and well-balanced, the leek and robiola risotto is a first course that focuses entirely on the simplicity of the ingredients and the care in the steps. The sweetness of the leeks and the softness of the robiola come together in a velvety consistency, capable of making even a quick preparation special. An essential risotto, designed for those who love clean flavors and recipes that don’t need to be complicated to be memorable.
Also try the Risotto alla Gricia
FAQ (Questions and Answers)
Can I use another type of rice instead of Carnaroli?
Yes, you can also use Arborio or Vialone Nano rice. However, Carnaroli is the most suitable for obtaining a well-structured and creamy risotto, capable of maintaining its shape without becoming mushy.
Can robiola be substituted?
Robiola can be substituted with a fresh and delicate cheese, like crescenza or stracchino. It is important to choose a soft and mild cheese that melts easily without overpowering the taste of the leeks.
Which wine should I use to deglaze the risotto?
A dry and delicate white wine is ideal, such as Pinot Grigio or Vermentino. It is important to avoid overly aromatic wines, which might overpower the delicacy of the dish.
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