Leek risotto
Leek is a humble vegetable of great potential but it is sadly often overlooked. It is a relative of the onion with long green leaves and a white bulbous root. As we know it today, leeks were first grown by the ancient Egyptians.
These alliums (the type of plants that belong to the group that includes onions, shallots, scallions, chives and garlic) are almost inedible when raw but when cooked slow and low they become mellow, sweet, creamy and taste delicious. Fantastically versatile, full of flavour, and it should be no surprise the humble leek is used in risotto where it takes central stage.
Leeks are omnipresent at the vegetable markets but at its best during the coldest months of the year from October through May.
They are packed with nutrients and anti-oxidants, and so make the best use out of them especially during autumn and winter months when less native vegetables are available. They will help fight colds and flu.
Back home we will use just about anything to make risotto, a very much liked and loved dish. This should be no surprise since my hometown is less than a two hours drive to Venice, and the region of Veneto (Northern Italy), especially the Po Valley, where growing rice is very popular, and is a major agricultural industry.
The valley offers a constant supply of water for the rice fields since there are many large non-seasonal rivers.
It is in this region of Italy, the Veneto region, with its colder climate compared to the warmer South of Italy, that the dishes had to be warming, hearty, and filling, and although risotto is found in the whole of Italy, it is in the Veneto that the greatest variety, and number of risotto recipes can be found.
My mum would go to the vegetable market and made risotto with the vegetables there were in season, and when the leeks were at their best, leek risotto would be on the table for lunch or dinner.
This very simple, comforting leek risotto is perfect solution for mid week quick nutritious lunch or dinner, but equally great for more formal entertaining since it is also presentable as a delicate and elegant dish.
Ingredients
Serves 4
500g leeks, cleaned and chopped (Do buy more than you think you will need to allow for losses caused by trimmings)
4 Tbsp extra virgin olive oil
1 clove of garlic (peeled)
300g risotto rice (like Vialone Nano, Arborio, Carnaroli) In this recipe I used Vialone Nano.
1l vegetable or chicken stock (you can use good quality instant stock powder or boiling water)
40g Parmiggiano Reggiano (finely grated)
knob of butter (1-2 Tbsp)
Method
Rinse your leeks under cold running water and pat dry with a paper towel.
Put your rinsed leeks on a chopping board and with a sharp knife cut off the dark green leaf ends of the leek and the muddy tips of the roots. Keep the green ends for the stock if you wish or discard.
Slice each leek in half from top to bottom and slice further the halves into thin stripes (julienne cut), then chop.
Wash chopped leeks thoroughly under running cold water. Leeks need a good cleaning before using, as dirt often gets stuck between the layers of leaves as they grow.
Before starting making risotto, it is a good idea to have your boiling hot stock or water ready to hand for later.
Now, let's start making risotto by putting the oil in a pan and heat it with the garlic clove. When the garlic has turned golden in colour and infused the oil, remove it. Pay attention not to burn the garlic.
Add chopped leeks and cook them slowly on a gentle heat for about 20-30min until they reach a very soft consistency, almost disintegrating.
Season with sea salt, add risotto rice, mix well with the leeks and toast it together for few minutes stirring constantly to avoid sticking to the bottom of a pan.
After toasting the rice, cover it completely with boiling stock or water and cook over medium heat.
Start adding gradually the ladles of stock or water, one at a time, to keep the risotto moist, allow liquid to be absorbed before adding more. Stir constantly and cook until the rice is cooked al dente (fully cooked but still firm when bitten) and the stock almost completely absorbed but make sure you do not dry the risotto too much.
If the risotto gets too dry just add a bit more stock. There should always be enough liquid just to cover the risotto, the Italians say that risotto should be smooth and runny enough to be described as all'onda (on the wave).
Generally it will take at least about 15 to 18 min for risotto to be cooked.
The risotto is now ready to be finished with a typical Italian mantecare phase which is quite essential when making risotto. Mantecare simply means that you remove the saucepan from the heat, add grated cheese and cold butter or cream to the risotto when is almost finished and stir with a wooden spoon quite vigorously in order to develop that delicious creamy texture.
Serve immediately garnished with extra grated or shaved Parmiggiano Reggiano if desired.
Wine suggestion
Pinot Grigio DOC 2019 by Le vigne di Zamò, Friuli Colli Orientali.