Caramelized Leek Risotto Recipe
13. Nov, 2009 
7 Comments
The flavour of caramelized leeks is sweet, nutty and subtle. After trying caramelized leeks a few weeks ago them I knew there was a risotto with caramelized leeks in my future.
There aren’t that many leek recipes out there, but I can’t believe I have waited this long to make a leek risotto. When I tasted I was actually excited by how good it was, I think it is officially my new favorite.
Of course I love risotto. Love, love, love it. J helped me with this particular batch (he was manning the spoon while I shelled some prawns), and I asked if he found it soothing. You know to stir? Umm, yeah, apparently it’s just me. Are there any foods out there that you find comforting to make?
Caramelized Leek Risotto Recipe
(serves 2-4)
2 tablespoons butter
1 large leek
salt and pepper
3/4 cup arborio rice
3/4 cup white wine
~3-4 cups chicken or vegetable stock
1/2 cup grated Romano (Parmesan can be substituted)
1 tablespoon freshly minced chives
Trim off the dark green part of leek, you can reserve it for a future use. Cut remaining leek in half lengthwise then into 1/3″ half moons. Clean thoroughly. In a heavy bottomed pot melt butter over medium heat, add leeks and stir to coat. Cook leeks stirring every five minutes or so until they start to brown. Let the leeks lightly brown evenly, you can turn it down a bit if you like as you don’t want them to burn. It should take about 25 minutes. Sprinkle with salt and pepper and then add rice. Stir to coat and cook, stirring regularly for 2 minutes. Add wine and continue stirring until two thirds of the wine has evaporated. Start adding chicken stock in large ladelfuls, stirring often. You want the temperature of the mixture to be at a very light simmer. Continue adding stock until rice is tender and just a little bit al dente. Turn off heat and stir in cheese and chives. Taste and correct for seasoning.
Similar Recipes:
Fennel Risotto with Goat Cheese
Braised Pork with Caramelized Leeks and Apple Cider
Zucchini and Lemon Risotto
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
Thanks for the recipe
Your photos are truly amazing. I can see the creaminess yumm!
Leek risotto is the best……way more subtle the onions!!! Such a comforting meal!!!
Your risotto looks so darn creamy and tasty especially with the leeks as one building block of flavor!
Kat, you have a knack with risotto and besides…leeks make everything better.
I love leeks, they have such a great mild, but distinctive flavors. Carmelizing them is a fabulous way to deepend that flavor! I too love making risotto, I agree it's soothing (something hypnotic about that constant stirring, right?) –same as I love making simple soups and spaghetti sauce.
Hungry Dog – spaghetti sauce you are so right you know, I never think about it but it is very comforting. Plus I love eating it right off the spoon just like I did when I was kid and my Mum would make it.
I love leeks and LOVE risotto…this recipe looks awesome! Thanks for sharing it cause I’m going to make it asap!
XOXO BK Crew