The creamy risotto with leeks and Taleggio is an enveloping first course with a balanced flavor. I believe it is the perfect warm hug for autumn and winter evenings, combining the creaminess of Taleggio with the lightness of the vegetables.
In this version, I prefer leeks because they offer a delicate sweetness and pair perfectly with the slightly tangy note of Taleggio, creating a unique harmony of flavors. The result? A soft, tasty risotto that’s incredibly easy to prepare with wave-style stirring!
Below I leave you links to other delicious risottos:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Minute
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 qt Vegetable Stock
- 1 Leek
- 1.5 cups Carnaroli Rice
- 3.5 oz Taleggio Cheese
- to taste Salt
- to taste Pepper
- to taste Extra Virgin Olive Oil
Tools
- 2 Large Pots and 1 Lid
- 1 Small Pot for Toasting Rice
- 1 Ladle
- 1 Spatula
- 1 Cutting Board
Preparation
If you have time, prepare a vegetable stock from scratch with celery, carrot, and onion. Alternatively, dissolve a vegetable bouillon cube or vegetable granules in boiling water and set aside.
Clean the leek by removing the outer leaves and slicing it into thin rounds. Heat a drizzle of extra virgin olive oil in a large pot and sauté the leek over low heat for about 5 minutes, or until it becomes translucent, stirring often.
To prevent the leek from burning, it’s preferable to toast the rice separately.
Take a pot and add the rice, toasting it dry for 2-3 minutes over high heat, tossing it. This step is crucial to seal in the starch and achieve a perfectly textured risotto.Once ready, combine the rice with the softened leek and mix to blend the flavors.
Immediately pour the first ladle of hot stock and stir. Continue adding the stock little by little, waiting for it to be absorbed before adding more. Stir often to encourage the natural creaminess of the rice.
When the rice is al dente (about 18 minutes of cooking, taste to test), turn off the heat and add the Taleggio cut into pieces. Mix vigorously off the heat until it completely melts, making the risotto creamy and stringy. Season with salt and pepper.
Put the lid on and let it rest for 1 minute, this rest will allow the Taleggio and the starch to create the perfect emulsion.Serve the risotto hot immediately after resting. The risotto should form the classic “wave” when you pour it onto the plate. You can garnish with a sprinkle of black pepper or, if you like, some cheese shavings.
Tips
Which rice to choose? Carnaroli is perfect for this recipe because it holds up better during cooking and releases more starch, but Arborio also works well.
Variations
You can enrich the risotto with toasted walnuts or slivered almonds for a final crunchy note.
For a more robust flavor, add crispy diced bacon or crumbled sausage sautéed with the leek.
You can also add small cubes of fresh pear or pumpkin puree for a seasonal pairing.
FAQ – Risotto with Leeks and Taleggio
Can I substitute the Taleggio?
Yes! To maintain the creaminess and flavor, the best alternatives are Brie, Fontina, mild Gorgonzola (for a stronger taste), or Stracchino (for a milder taste).
Can it be prepared in advance?
Risotto is best freshly made, and Taleggio tends to harden. If leftovers remain, store them in the fridge and reheat with a splash of stock.
Can the leek be replaced with onion?
Yes, but the flavor will be more intense. If you prefer a milder taste, leek is the ideal choice.
With this recipe, you’ll bring to the table a simple yet flavorful risotto, perfect for a special dinner or family lunch. The mix of leek sweetness and Taleggio creaminess will win everyone over at the first taste. Try it and let yourself be enveloped by its irresistible flavor!
