Creamy Risotto with Leeks and Taleggio

Name: Creamy Risotto with Leeks and Taleggio
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; Leeks white part only 14 oz; Extra virgin olive oil 1 ½ tbsp; Taleggio cheese 5.5 oz; Fine salt to taste; Black pepper to taste; Rice flour 3.5 oz; Sunflower seed oil 2.1 cups; Water 8 ½ cups; Carrots 3 oz; Celery ¾ cup; Chives to taste

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 4
Cost: Low

PRESENTATION

Creamy Risotto with Leeks and Taleggio gets its character from a single vegetable doing three separate jobs. The leek simmers into a light broth that cooks the rice, blends into a velvety cream folded through it, and fries into a crispy garnish placed on top — a deliberate play on textures that a single-preparation leek risotto cannot replicate. That triple use makes the leek the structural backbone of the dish rather than a background note, and the contrast between the soft base and the crunchy topping carries through every spoonful. It is a first course that works equally well for a relaxed weekend lunch or a more considered dinner.

Taleggio enters only at the mantecatura, the final off-heat emulsification that sets a risotto's consistency. Added there rather than during cooking, it melts into the rice gradually, contributing a particularly creamy texture without weighing the dish down. The fried leeks, meanwhile, hold their crunch against that soft base, so the two sensations remain distinct rather than collapsing into each other. The result is a leek and taleggio risotto whose richness comes not from added cream but from the way the cheese and the vegetable preparations are layered at the right moments.

INGREDIENTS

Carnaroli rice 1.6 cups (320 g)

Leeks 14 oz (400 g) - white part only

Extra virgin olive oil 1 ½ tbsp (20 g)

Taleggio cheese 5.5 oz (150 g)

Fine salt to taste

Black pepper to taste

For frying the leeks: Rice flour 3.5 oz (100 g); Sunflower seed oil 2.1 cups (500 ml)

For the broth: Water 8 ½ cups (2 l); Carrots 3 oz (80 g); Celery ¾ cup (80 g)

For garnish: Chives to taste

Preparation

How to prepare Creamy Risotto with Leeks and Taleggio

To prepare the creamy risotto with leeks and Taleggio, start with the vegetable broth: halve 150 g of leeks lengthwise (about 5.3 oz) 1, cut the celery into pieces 2 and do the same with the peeled carrot 3.

Transfer the vegetables to a pot 4, pour in 2 liters of water (about 8.5 cups) 5 and add a pinch of salt 6. Let simmer over medium heat for about 20 minutes.

Meanwhile, slice another 150 g of leeks into thin rounds (about 5.3 oz) 7. Heat a drizzle of extra virgin olive oil in a small saucepan and add the leeks 8. Add a pinch of salt 9 and a grind of black pepper.

Moisten with a little water 10 and cook for about 15 minutes, until the leeks are soft and wilted. Meanwhile, cut the remaining 100 g of leeks into a very thin julienne (about 3.5 oz) 11, until you obtain fine, even strips 12.

Transfer the julienned leeks to rice flour and lightly coat them 13. Remove any excess flour using a slotted spoon with wide holes 14. Meanwhile, heat sunflower oil in a small pot until it reaches 302°F 15 and immerse the floured leeks in the hot oil.

Fry them, turning often, until they are lightly golden and crispy. Drain them with a skimmer 16 and transfer them to paper towels 17; let them cool in the open air, without covering. Take the previously stewed leeks and blend them with an immersion blender 18.

You should obtain a smooth, homogeneous cream, which you will set aside 19. Now move on to the risotto: pour the Carnaroli rice into a saucepan, add a pinch of salt 20 and toast it dry, stirring often. Moisten with a ladle of hot vegetable broth 21.

Stir the rice during cooking 22, adding more hot broth as it is absorbed. After about 15 minutes, when the risotto is almost cooked, add the leek cream 23. Stir to distribute it evenly and continue cooking for another 2 minutes 24.

Turn off the heat and add Taleggio cut into cubes 25, then pour in the remaining extra virgin olive oil 26. Let rest for one minute, then finish by stirring vigorously and moving the pan to achieve the characteristic "onda" (wavy) consistency 27.

The risotto should be creamy and soft 28. Distribute it onto plates, tapping the bottom gently to spread it evenly 29. Finish with the fried julienned leeks and chopped chives. Your creamy risotto with leeks and Taleggio is ready to be served 30.

Storage

We recommend eating the creamy risotto with leeks and Taleggio immediately to best appreciate the texture and the contrast with the crispy leeks. Alternatively, it can be stored in the refrigerator for one day.

You can prepare the leek cream in advance and keep it in the refrigerator for one day in an airtight container.

Tip

To add an extra aromatic note to the risotto, you can deglaze the rice with a little white wine after toasting, letting the alcohol evaporate before you begin adding the hot vegetable broth.

For the translation of some texts, artificial intelligence tools may have been used.

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