A first course that I love, risotto with leeks and stracchino is creamy and enveloping. I love leeks, to me they have a unique, sweet and delicate flavor, and accompanied by stracchino make this dish irresistible. If you want a more intense flavor, you can replace the cheese with taleggio (which is also great in risotto with pumpkin and taleggio) for a pungent taste, I instead recommend gorgonzola.
Let’s get to work and prepare together the risotto with leeks and stracchino.
OTHER RISOTTOS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for preparing risotto with leeks and stracchino
- 1.5 cups Carnaroli rice
- 1 quart vegetable broth
- 1 leek
- 3 tbsps extra virgin olive oil
- to taste salt and pepper
- 4 oz stracchino
- 2 tbsps butter
Tools
This post contains affiliate links
- 2 Saucepans
Steps for preparing risotto with leeks and stracchino
Clean the leek by removing the outer part, the base, and the greenest part. Then cut it into rings. Let it wither in a saucepan with oil and salt. Set aside.
Toast the rice in another saucepan without adding any fat. Deglaze with a little very hot broth. Bring the rice almost to cooking by gradually adding the broth, always boiling, and stirring often. When the rice is almost cooked, add the leek and adjust salt and pepper.
A couple of minutes before the final cooking of the rice, remove it from the heat. Add the very cold butter and the stracchino in pieces, stir and let it rest for a couple of minutes. Stir vigorously and serve immediately.
Storage
Stored risotto loses its creaminess, so consume it as soon as it’s removed from the stove, or use it the next day to prepare crispy rice.
