The creamy risotto with leeks and Taleggio is a comforting and well-balanced first course. I believe it is the perfect warm embrace for autumn and winter evenings, combining the creaminess of Taleggio with the lightness of vegetables.
In this version, I prefer leeks because they offer a delicate sweetness that pairs perfectly with the slightly tangy note of Taleggio, creating a unique harmony of flavors. The result? A soft, flavorful risotto that is very easy to prepare with wave-like consistency!
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 quart Vegetable Broth
- 1 Leek
- 11.3 oz Carnaroli Rice
- 3.5 oz Taleggio
- to taste Salt
- to taste Pepper
- to taste Extra Virgin Olive Oil
Tools
- 2 Pots large and 1 lid
- 1 Pot small for toasting rice
- 1 Ladle
- 1 Spatula
- 1 Cutting Board
Preparation
If you have time, prepare a vegetable broth from scratch with celery, carrot, and onion. Alternatively, dissolve a vegetable bouillon cube or a vegetable granule in boiling water and set it aside.
Clean the leek by removing the outer leaves and slice it thinly. Heat a drizzle of extra virgin olive oil in a large pot and sauté the leeks over low heat for about 5 minutes, or until they become translucent, stirring often.
To prevent the leeks from burning, it is 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 the starch and achieve a perfectly textured risotto.Once ready, add the rice to the sautéed leeks and stir to combine the flavors.
Immediately pour the first ladle of hot broth and stir. Continue adding the broth gradually, waiting for it to be absorbed before adding more. Stir often to enhance the natural creaminess of the rice.
When the rice is al dente (about 18 minutes of cooking, taste to check), turn off the heat and add the Taleggio cut into pieces. Stir vigorously off the heat until it melts completely, making the risotto creamy and stringy. Season with salt and pepper.
Cover with a lid and let it rest for 1 minute; this rest allows the Taleggio and starch to create the perfect emulsion.Serve the risotto piping hot immediately after the resting period. The risotto should form the classic “wave” when plated. You can garnish with a sprinkle of black pepper or, if you like, some cheese shavings to taste.
Tips
Which rice to choose? Carnaroli is perfect for this recipe because it holds up better during cooking and releases more starch, but Arborio is also a good option.
Variations
You can enrich the risotto with toasted walnuts or almond slivers for a final crunchy note.
For a bolder flavor, add crispy speck cubes or crumbled and sautéed sausage along with the leeks.
You can also add small cubes of fresh pear or pumpkin purée for a seasonal pairing.
FAQ – Risotto with Leeks and Taleggio
Can I substitute Taleggio?
Yes! To maintain the creaminess and flavor, the best alternatives are Brie, Fontina, Gorgonzola dolce (for a stronger taste), or Stracchino (for a milder flavor).
Can it be prepared in advance?
Risotto is best when freshly made and Taleggio tends to harden. If there are leftovers, store them in the fridge and reheat with a splash of broth.
Can the leek be replaced with onion?
Yes, but the flavor will be more intense. If you prefer a milder taste, leeks are 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!
