Caramelized Leek, Pecorino (and Sausage) Risotto and a Lagostina Risotto Pot Giveaway!
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 to 6
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Calories
692 kcal
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Course
Main Course
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Cuisine
Italian
Caramelized Leek, Pecorino (and Sausage) Risotto and a Lagostina Risotto Pot Giveaway!
Description
This recipe focuses on slow-cooked leeks sautéed until deeply caramelized, which are then combined into risotto made with carnaroli rice. The process starts by softening the leeks in butter and olive oil until golden and sweet, with some reserved for garnish. The rice is toasted briefly, then cooked slowly in heated stock and white wine until it reaches al dente tenderness. The addition of diced Pecorino cheese stirred in at the end imparts a creamy and sharp character. Sausage is optional and can be added during cooking for a meaty flavor boost.
The risotto has a rich, smooth consistency with a balanced interplay of sweet caramelized leek and salty, sharp Pecorino. The slow addition of warm stock and continuous stirring encourages gradual absorption for a creamy yet firm texture. The reserved leeks on top provide visual contrast and additional caramelized flavor with each serving.
This risotto works well as a main dish or a hearty side, fitting nicely into a lunch or dinner where a comforting, cheese-enriched rice dish is desired. Its longstanding cooking method and layers of mild, sweet, and savory tastes make it satisfying and substantial.
To make it vegetarian, omit the sausage and use only vegetable stock. Adjust salt and pepper seasoning to taste at the end. The recipe uses a Lagostina risotto pot, but other heavy-bottomed pots will do. Carefully caramelizing the leeks without burning them brings out their full sweetness for this dish.
Ingredients
For the Leeks:
- 2 Tbsp butter
- 1 tsp olive oil
- 3 medium leek sliced and washed in bowl of water and dried
For the Risotto:
- 1 ½ cups carnaroli rice
- 4 cups vegetable stock (chicken stock may be used if it doesn't need to be vegetarian)
- ¼ cup white wine (or dry vermouth)
- 2 links Italian sausage optional: removed from skins and sauteed until cooked, fresh
- ⅓ cup pecorino cheese diced
- ½ cup pecorino cheese grated
- 1 Tbsp butter
- ⅛ tsp salt (to taste)
- ⅛ tsp black pepper to taste
Instructions
- In the Lagostina risotto pot, over medium high heat, saute the leeks in the butter and olive oil for at least 10 to 12 minutes or until the leeks are caramelized. Remove one third of leeks and set aside.
- Add the rice and stir for about 3 to 4 minutes, until translucent.
- Add the wine or vermouth and stir well until it evaporates.
- Heat the stock and begin adding a cup (8 oz/ 235 ml) at a time to the rice while stirring, allowing to simmer and cook down. Once absorbed, add another cup and continue until all the stock has been used; it should be al dente within 18 minutes. (If using the sausage, add it at this time.)
- Remove from the heat and stir in the grated and cubed Pecorino cheese and pat of butter. Taste for salt and add pepper, if desired.
- Place the Lagostina lid upside down to use as a trivet and place the pot on top. Serve the rice in bowls and top with a little of the reserved caramelized leeks
Notes
- Omitting sausage and using vegetable stock makes this recipe vegetarian friendly.
- Properly caramelize leeks by cooking slowly to develop sweetness before adding rice.
- Reserve some caramelized leeks for garnish to enhance presentation and flavor layering.
- Use warm stock added gradually to achieve creamy risotto texture without overcooking rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 692 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 692kcal | 35% |
| Carbohydrates | 73g | 24% |
| Protein | 21g | 42% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 87mg | 29% |
| Sodium | 1.754mg | 0% |
| Potassium | 351mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1.962IU | 0% |
| Vitamin C | 9mg | 10% |
| Calcium | 278mg | 28% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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