- 100g salted butter
- 120ml olive oil
- 200g leeks, finely chopped
- 400g Arborio or Carnaroli rice
- 4 sprigs leaves from fresh thyme sprigs
- 150ml white wine
- 1.3 litres vegetable stock, hot, made with stock cubes
- 60g pine kernels
- 200g Taleggio cheese, roughly chopped, rind removed
- to taste salt and black pepper
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Feast your eyes on the finest leek, taleggio and pine kernel risotto! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
Melt half of the butter with the oil in a large heavy-based saucepan over a medium heat, then fry the leeks for 3 minutes until soft but not browned, stirring with a wooden spoon.
Add the rice with the thyme leaves and fry for 3 minutes, stirring continuously, to allow the rice to toast. Pour the wine over and continue to cook for a further minute to allow the alcohol to evaporate.
Add a couple of ladles of stock and bring to a simmer. Continue to cook and stir until all the stock is absorbed. At this point, please stay with the saucepan because you need to keep stirring as you pour in the rest of the stock, a little at a time, cooking until each addition is absorbed. It is ready when all the liquid has been absorbed and the rice is cooked but still has a slight bite. This will take 15–17 minutes (you may not need all the stock).
Take the pan off the heat and add in the pine kernels, the remaining butter and the Taleggio. Stir everything together for 30 seconds to allow the risotto to become creamy. Season with salt and pepper and serve immediately.
Once you’re done, simply sit back and enjoy your leek, taleggio and pine kernel risotto and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.