Risotto con porri, Taleggio e pinoli
Leek, Taleggio and Pine Kernel Risotto

About This Recipe

Are you looking for a delicious cheese recipe with a difference? If you are, you’ve found it! Here’s my leek, taleggio and pine kernel risotto for you to enjoy.

Leeks make a fantastic alternative to onions, and yet many people only use them in soups. I got inspiration for this recipe while I was in Siena; I was served a bowl of leeks, cheese, nuts and sausages (which is also a great sauce for pasta) and I wanted to try and incorporate the same flavours in a risotto. I have left this as a vegetarian option, but by all means add in some cooked pancetta or sausage meat if you wish. I have tried this recipe using goat’s cheese, which is also great, but if you do this, the recipe works better if it is kept meat-free.

TwitterFacebook

4

Serves

10

Ingredients

Cheese

Main Ingredient

Meat-Free Recipes

Type

Ingredients

  • 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

Weight Converter

Found in This Book

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.

Previous Recipe

Rabbit in white wine, rosemary, olive and tomato sauce

View Recipe

Next Recipe

Grilled Mackerel with Fennel Seeds and Balsamic Vinegar

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Spaghettini alle cozze, pomodorini e vino biancoSpaghettini with Mussels, Cherry Tomatoes & White Wine

I love recipes that require just a few good-quality ingredients and are simple to make yet really have the ‘wow factor’, such as this pasta dish with mussels. You don’t have to use the bottarga - the dish stands alone without it - but a Sardinian cook would almost certainly grate it over the top of the finished dish.

4

Serves

10

Ingredients

Seafood

Main Ingredient
View Recipe

Svizzere Do AgnelloSpicy Lamb Burgers With Herbed Yoghurt

For burgers, lamb makes a really nice change from beef. These need to be prepared ahead and rested in the fridge to make sure they don’t fall apart when they are cooked, so they’re a great make-ahead meal. The yogurt makes a lovely cooling accompaniment to the spicy burgers. Light that barbecue and open the cold beers...!

6

Serves

15

Ingredients

Lamb

Main Ingredient
View Recipe

My Mother’s LasagneLasagne di Mamma

This recipe has been handed down in the D’Acampo family for many generations, though I call it ‘Lasagne di Mamma’ because my mother taught it to my sister and me when we were about  11 years old . It's a great tradition that my wife will pass on to our own children. Allowing the dish to rest for a good 10 minutes before serving allows the layers to firm up slightly and become easier to cut neatly.

8

Serves

18

Ingredients

Beef

Main Ingredient
View Recipe

Crostatine Piccanti di Asparagi, Ricotta e ParmigianoAsparagus, Ricotta, Chilli and Parmesan Tartlets

Asparagus is one of the great delicacies of the vegetable world, and my asparagus tartlets quite rightly make it centre of attention. It is cooked very briefly, then plunged into cold water to retain its texture and bright green colour. You can use pecorino cheese rather than Parmesan if you like a saltier flavour.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Brasato di coniglio con liquore al mirto e vino rossoRabbit Braised in Mirto Liqueur and Red Wine

Rabbit has a lovely mild, gamey flavour and firm, meaty texture; if you haven’t tried it, I urge you to do so. Ask your butcher to prepare it for you. If you really don’t fancy rabbit, chicken pieces make a good substitute. Mirto liqueur is often available in Italian delicatessens or online, but if you can’t find it use port or sloe gin instead.

4

Serves

14

Ingredients

Rabbit

Main Ingredient
View Recipe

Cannelloni al Pesto GenoveseCannelloni with Pesto and Béchamel Sauce

Cannelloni was invented in Sorrento in the early 1900s by a chef from Naples. Today you’ll find a recipe for it in many Italian cookery books, so I had to include a version here. As you'll see, this is a traditional-style cannelloni with a bit of a twist, and I think you will love the result.

4

Serves

20

Ingredients

Beef

Main Ingredient
View Recipe