Caramelized Leek Risotto Recipe

Caramelized Leek Risotto Recipe

by katerina on November 13, 2009

Leek Risotto

The flavour of caramelized leeks is sweet, nutty and subtle. After trying caramelized leeks a few weeks ago them I knew there was a risotto with caramelized leeks in my future.
There aren’t that many leek recipes out there, but I can’t believe I have waited this long to make a leek risotto. When I tasted I was actually excited by how good it was, I think it is officially my new favorite.

Leek Risotto

If you are looking for a subtler leek flavour, but love bacon, then try this leek risotto with pancetta. It is not vegetarian friendly, but boy is it good.

Print Recipe

Caramelized Leek Risotto

(2-4 servings)

2 tablespoons butter
1 large leek
salt and pepper
3/4 cup arborio rice
3/4 cup white wine
~3-4 cups chicken or vegetable stock
1/2 cup grated Romano (Parmesan can be substituted)
1 tablespoon freshly minced chives

Trim off the dark green part of leek, you can reserve it for a future use. Cut remaining leek in half lengthwise then into 1/3″ half moons. Clean thoroughly. In a heavy bottomed pot melt butter over medium heat, add leeks and stir to coat. Cook leeks stirring every five minutes or so until they start to brown. Let the leeks lightly brown evenly, you can turn it down a bit if you like as you don’t want them to burn. It should take about 25 minutes. Sprinkle with salt and pepper and then add rice. Stir to coat and cook, stirring regularly for 2 minutes. Add wine and continue stirring until two thirds of the wine has evaporated. Start adding chicken stock in large ladelfuls, stirring often. You want the temperature of the mixture to be at a very light simmer. Continue adding stock until rice is tender and just a little bit al dente. Turn off heat and stir in cheese and chives. Taste and correct for seasoning.

Prep Time: 5 minutes | Cooking Time: 50 minutes | Total Time:55 minutes

Calories(approximate per serving): 275

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Lancaster Food Styles highlights the best resources our community has to offer. From farmers to markets to vendors to retailers, we highlight those members of our wonderful food community who are striving to improve the presence of the commercial and retail food industry for all the citizens of Lancaster. The food we eat and drink is important to every single one of us, and we believe that everyone is entitled to safe and healthy food and drink. We hope to engage the citizens of our city and county who care about the food we eat and the environment in which we live. We know there are many people in the community who are doing wonderful things that benefit the people of Lancaster, as customers and consumers. We hope you will let us know who they are so that we can learn and inform those who eat and drink. That, as we know, is all of us. We are all in this together. Let's build a community.

Posted on April 27, 2013, in Main Dishes, Recommendations, Side Dishes and tagged , , , . Bookmark the permalink. 3 Comments.

  1. My family all the time say that I am wasting
    my time here at web, however I know I am getting knowledge all the time by reading thes nice articles or
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  2. You really make it appear really easy with your presentation but I in finding this topic to be really one thing that I feel I would
    never understand. It seems too complicated and extremely broad for
    me. I’m having a look forward for your subsequent put up,
    I will try to get the hang of it!

    • Risotto is really a simple, if time-consuming, dish. My favorite is seafood risotto, and once you get the idea of how it works, it is easy and can be done while entertaining guests. It’s magic when it turns out right, and company is always impressed.

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