Leek Risotto (Risotto ai Porri)

A delicate, creamy risotto where sweet, slowly-browned leeks melt into the rice — finished with butter and Parmigiano for a comforting, elegant first course.

Amount	Ingredient
11¼ oz (320 g)	Carnaroli rice
9 oz (250 g)	leeks (white and pale green parts)
1 quart (1 L)	hot vegetable broth
½ cup (100 g)	dry white wine
3 tbsp	butter (for the soffritto)
3½ tbsp (50 g)	cold butter (for the mantecatura)
½ cup (50 g)	Parmigiano Reggiano, grated
	fine salt, black pepper

The leek is Italy's gentlest allium: sweeter than onion, milder than garlic, and silky when cooked slowly. In this risotto, finely sliced leeks are rosolati in butter until tender and golden, then the rice is toasted in the same pan, deglazed with white wine, and cooked with vegetable broth until al dente. A final mantecatura with butter and Parmigiano Reggiano turns everything glossy and creamy. It's the kind of dish that tastes simple and tastes perfect — a weeknight classic that belongs on a dinner-party table too.

Ingredient notes: Use only the white and pale-green parts of the leeks — the dark green tops are tough and better saved for broth. Slice them thinly so they soften quickly. Carnaroli holds its bite beautifully; Arborio is a fine substitute.

• Large saucepan (for the risotto)
• Chef's knife and cutting board
• Wooden spoon
• Ladle

1. Prep the leeks (5 min). Trim the roots and dark green tops, cut the leeks in half lengthwise, then slice thinly. Rinse well — leeks hide grit between their layers.
2. Soften the leeks (5 min). Melt the 3 tbsp of butter in a large saucepan over medium heat. Add the leeks and cook, stirring, until tender and lightly golden.
3. Toast the rice (2 min). Add the rice, season with salt, and toast for about 2 minutes, stirring constantly, until the grains turn translucent at the edges.
4. Deglaze (1 min). Pour in the white wine and let the alcohol evaporate completely.
5. Cook the risotto (15 min). Add the hot broth one ladle at a time, waiting for absorption before the next ladle. Cook until the rice is al dente.
6. Rest and manteca (3 min). Off the heat, add the cold butter and Parmigiano, cover for a minute, then stir vigorously until creamy and glossy.
7. Serve (1 min). Plate immediately and finish with a generous crack of black pepper.

• Golden, not browned. Cook the leeks until tender and just golden — deep browning makes them bitter.
• Rinse the leeks thoroughly. Grit in the risotto ruins the silkiness; wash after slicing.
• Toast the rice properly. The 2-minute toasting seals the grains and adds nuttiness.
• One ladle at a time. Patience with the broth is what builds the creamy texture.
• The covered minute. Resting off the heat lets the butter melt without overheating.
• Pepper at the end. Freshly cracked black pepper brightens the mild leek flavor.

Mistake	Why It Hurts	The Fix
Using the dark green tops	Tough, bitter pieces	Trim and save for stock
Skipping the rinse	Gritty risotto	Wash sliced leeks in a bowl of water
Over-browning the leeks	Bitter, caramelized taste	Medium heat, just golden
Dumping all the broth at once	Soupy, uneven rice	Ladle by ladle, wait for absorption
Warm butter in the mantecatura	Oily finish	Cold butter, off the heat
Salting early	Leeks and cheese already season	Taste before adding salt

• Chicken Leek Risotto: Use chicken broth and add shredded rotisserie chicken at the mantecatura.
• Herb Garden: Fold in chopped chives and parsley with the butter.
• Pea Leek Risotto: Add a cup of thawed peas in the final 5 minutes of cooking.
• Blue Cheese Finish: Swap half the Parmigiano for crumbled gorgonzola dolce.
• Lemon Zest: Grate lemon zest over each plate for freshness.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 2 days.
Freezer	Not recommended — the creamy emulsion breaks.
Reheating	Warm gently in a skillet with a splash of broth, stirring until creamy.

Mild and creamy, this risotto pairs with soft, aromatic whites:

• Gavi di Gavi — Crisp and mineral.
• Lugana — Soft, floral, and generous.
• Chardonnay (unoaked) — Round and creamy.
• Vermentino — Fresh and saline.

Per Serving (about 1¼ cups)
Calories	490
Protein	13 g
Fat	17 g
Carbohydrates	71 g
Fiber	3 g

Nutrition values are approximate and will vary with brand choices and substitutions.

Can I use the green part of the leeks?

The dark green tops are tough and fibrous — save them for homemade broth. Only the white and pale green parts go in the risotto.

What makes this risotto creamy?

The starch released by Carnaroli rice as it's stirred with hot broth, plus the mantecatura of cold butter and Parmigiano off the heat.

Do I need to rinse the leeks?

Yes — leeks grow in sandy soil and trap grit between layers. Rinse after slicing.

Can I make it ahead?

Risotto is best served immediately. Leftovers keep 2 days refrigerated; reheat gently with broth.

What wine should I cook with?

Any dry white you'd drink — Pinot Grigio or Sauvignon Blanc work well.

• Risotto ai Porri e Gamberi (Volume 3)
• Risotto alla Crema di Porri (Volume 3)
• Risotto con Crema di Zucchine e Gamberi Crudi (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.