Tuesday, May 18, 2021

Risotto con crema di porri e porri caramellizzato

Risotto con crema di porri e porri caramellizzato
(risotto with leek cream and caramelized leeks)

Prepare time: 15 min
Cook: 25 min
Ready in: 30 min
Servings: 4 people

Ingredients for  the leek cream

  • Olive oil
  • 2 leeks (white parts)
  • 2 garlic cloves
  • Fresh thyme leaves
  • Tbsp dried oregano
  • 150 ml water

For the caramelized leeks

  • Olive oil
  • Green parts of the leeks (finely chopped)
  • Tsp honey

For the Risotto

  • Olive oil
  • 1 onion finely chopped
  • 1 garlic cloves finely chopped
  • 320/350 grams of risotto rice ( preferably carnaroli)
  • Half glass of white wine
  • 1 litre vegetable stock
  • 50 grams butter
  • 50 grams of parmesan cheese + extra for serving
  • Salt
  • Pepper

For the leek cream
Wash and chop the leeks, keep the green parts and the white parts separate from each other. Then  Heat up a pan with a splash of olive oil, add the chopped garlic, the leaves of the thyme and oregano. After add the white parts of the leeks, sauté well and after a few minutes add the water, let it simmer for 10/15 minutes with a lid. Taste and add some salt and pepper. Then take the leeks from the heat and blend until it’s a nice and smooth cream.

Caramelized leeks
Bring a  pan on to high flame, add some olive oil. When the oil is hot add the green parts of the leeks, roast them until they get bronzed. After a few minutes add the honey, stir and leave them for another 2/3 minutes, then leave them on the side for serving.

Make sure on the side you have your stock on the heat. 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 colour. Then 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, 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).
When the rice is cooked, add butter, pepper and parmesan. Taste and add salt if needed.

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

Buon Appetito!

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