Risotto con crema di porri e porri caramelizati

Preparation time: 30 minutes
Cooking time: 20/30 minutes

Recipe based on 4 people.
Ingredients for “ Crema di Porri “(Cream of  leeks)
– Splash of olive oil
– White parts of 2 leeks
– Garlic (2 gloves smashed or chopped)
– Fresh thyme leaves
– Dried oregano (flat table spoon)
– half glass of water

For the caramelized leeks
– Splash of olive oil
– Green parts of the leeks (finely chopped)
– Teaspoon of honey

For the Risotto:
– Splash of olive oil
– 1 finely chopped onion
– 1 finely chopped garlic clove
– Risotto rice (preferably Carnaroli) , 320 grams (80 grams a person)
– Half glass of white wine
-Chicken or vegetable stock
– Butter (50 grams)
– 50 grams parmesan cheese (and some extra for on top )
– Pepper
– Salt

Elements & Preparation

leek cream
Start with washing and chopping the leeks, keep the green parts and the white parts separate from each other. Heat up one pan with a splash of oil, add the chopped garlic, the leaves of the thyme and oregano, Add the leeks, sauté well and after few minutes add the water, let simmer for 10/15 minutes with a lid. After taste, add some salt and pepper, when it tasts good, take off the heat and blend until it’s a nice and smooth cream.

Caramelized leeks
Start with a pan on high flame, add some olive oil. When the oil is very hot add the green parts of the leeks, after few minutes add the honey and stir. Stir a bit and leave them until you’ve got them nice and crispy. Put on the side for plating.

Make sure on the side you have your stock on warm heat (preferably fresh, but cubes are also fine).
Then start with a pan on medium heat, add a splash of olive oil, when warm add the onion and garlic. Let simmer until a nice bronzy color. Add the rice, stir and leave till glazy. After add the wine stir and wait until it’s well reduced. When reduced start adding three parts of the leek cream that you have, leave one part for on top/plating. Then start adding the first amount of stock, keep repeating this until the rice is soft with still a bite inside (most risotto rice types around 20 minutes).

Add butter, pepper and parmesan. After taste so you have an idea how much salt you want to add.
leave for few minutes more with the lid on top.

Use flat plates, put some rice on top and after smash with your hand underneath the plate, In this way the rice will swim in its  juicy consistency spread over the plate. Finish by a bit of the leak cream on top, some parmesan and the caramelized leeks on top.

Wine suggestion:
This vegetarian dish goes well with a white wine. For example: Pinot Grigio, Gavi

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