Perfect for a cool evening in Autumn or Winter, here is Nonna Amalia’s secret leek risotto. We found her handwritten recipe for ‘risotto con porri’ recently, and after trying it we decided it was too good not to share. This recipe calls for Carnaroli rice which is typically used in Northern Italy for risotto, but you can use Arborio if you’re not able to find it.
Carnaroli Rice
I had never really heard much about this rice before moving to Piemonte. Carnaroli is produced in this region mainly in Novarra and Vercelli. Throughout Italy you will generally find that risotto is always made with carnaroli and not the arborio rice so commonly used in Australia. Carnaroli rice holds its shape better and when cooked becomes delightfully creamy without losing the integrity of its shape.
Amalia’s Leek Risotto Recipe
Ingredients:
- Knob of butter
- 5 leeks
- 500g Carnaroli rice
- 1/2 cup white wine
- Chicken or vegetable stock
- 30g fontina cheese
- 15g saffron
- 2 tbsp brandy
- Salt & pepper
Method
- Start by slicing your leeks into little rings. Reserve a handful for your garnish at the very end.
- Transfer the remaining leeks to a wide heavy based pan and cook with a knob of butter.
- Heat up 500ml-1 litre of stock while your leeks are cooking on the stove. Pour a ladleful of stock over your leeks and then cover the pan with a lid. Keep cooking your leeks until all the liquid in the pan has been absorbed.
- Next, add your rice to the pan with the leeks. Toast the rice for a minute before adding your white wine over the top. Turn off the heat and cook off the alcohol for a minute.
- Reduce the heat to medium and add a ladleful at a time of stock to your rice. The secret to good risotto is constantly stirring the rice (or massaging it) allowing the stock to absorb into the grains of rice.
- Continue adding a ladleful of stock at a time. As soon as it has cooked down, add another ladleful. Add a pinch of sea salt and a few cracks of good black pepper.
- After 15 minutes or so, add in your fontina cheese in cubes. Stir into the rice.
- Next, add a pinch of saffron to your risotto.
- While the risotto finishes cooking, take your reserved leek rings and add to a hot pan. Once they’re a little wilted, turn the heat off and add a little knob of butter to them. Allow to cook in the butter for a few minutes.
- When your risotto is al dente, garnish with a sprinkle of Parmigiano and your leeks. Buon appetito!
Liked this recipe? Let me know what you think in the comments! If you’d like to try more Nonna Amalia recipes, why not try her Ligurian pesto. If you’re more of a sweet tooth, then you can’t miss making her apple cake and apricot crostata.