Leek Risotto Recipe: How to Make Leek Risotto

Leek risotto is a rich, decadent Italian rice dish featuring leeks as the aromatic base. Leeks are an edible vegetable from the genus allium, closely related to onions, garlic, scallions, chives, shallots, and Chinese onions. The edible portion of the plant includes the bundle of leaf sheaths so tightly bound they often get mistaken for stems or stalks. Sliced and sautéed, they add flavor to a classic Parmesan risotto.

The key to risotto is the cooking method: Sauté the starch and then cook it on low heat as you add ladles of broth. This method allows the rice to release its starches gradually, yielding a perfectly al dente result in a creamy sauce.

Risotto is customizable and often served in myriad ways. Here are a few options:

1. 1. As a side or starter: Risotto makes an excellent side dish for sautéed chicken, broiled steak, or even a roasted head of cauliflower. Try Chef Gordon Ramsay’s cauliflower steak. For a decadent dinner-party appetizer, serve smaller portions of risotto.
2. 2. In arancini: Arancini (breaded, deep-fried rice balls) are the perfect way to use up leftover risotto. Mix chilled risotto with shredded or cubed mozzarella and an egg, spread the mixture onto a large sheet tray, and refrigerate until solid. Using an ice cream scoop, transfer the “balls” of risotto to a shallow bowl of breadcrumbs and coat. Deep-fry (or air-fry) the balls until they become dark brown and crispy. Use this arancini recipe as a guide.
3. 3. With a salad: Herbaceous and acidic salads help balance the heaviness of risotto. Try shaved cucumber, kohlrabi, or celeriac dressed with a punchy vinaigrette and topped with nuts and cheeses. Learn how to make a classic vinaigrette with Chef Thomas Keller.

When making Arborio rice for risotto, do not rinse the rice, as this can eliminate some of the starch. If you can’t find Arborio, carnaroli rice is another good option. You can also make risotto with alternative grains, like the steel-cut oats found in Wolfgang Puck’s springtime risotto. Here’s what else to know:

1. 1. Avoid overcooking. You can serve risotto when it has a smooth, wavy, slightly loose texture, and the rice grains are al dente, with just the right amount of chew when you bite into them.
2. 2. Clean your leeks well. Washing whole leeks before use is extremely important. Because they are grown by compacting soil around their base, they collect a good amount of dirt. Clean leeks by rinsing them under running water and then drying them with a clean towel before preparation. Alternatively, soak sliced leeks in a bowl of cold water for thirty minutes, repeating the process until the water is free of grit.
3. 3. Go vegan or vegetarian. Omit chicken broth or stock and use vegetable broth or salted water instead. Be mindful that some types of Parmesan are not technically vegetarian because of the rennet, so you may want to skip the cheese altogether. Nutritional yeast can add a cheesy flavor to foods without any actual cheese. Learn more about how to use nutritional yeast.
4. 4. Incorporate the stock slowly. During cooking, your risotto needs just enough liquid for the rice to absorb and release its starch, which only happens if you keep the grains close together and move them steadily. If the rice is floating freely, you’ve added too much liquid.
5. 5. Save the fat for last. The fats found in dairy products can break and separate when heated. If you’re planning to add butter or mascarpone cheese for additional creamy richness, wait until you remove the risotto from the heat to stir it in.
6. 6. Skip the alcohol. White wine is a classic addition to Italian risotto, but it’s not strictly necessary. If you don’t have wine or prefer not to use it in your cooking, simply replace it with a little extra stock or broth.
7. 7. Use medium-low heat. “Low and slow” is a phrase you’ll hear a lot with risotto, and that’s mostly true, but avoid going too low. While a vigorous boil won’t give the risotto enough time to develop the plump, creamy texture you’re after, cooking it too low will take ages. Aim for a slow simmer: Gentle bubbling is your friend.
8. 8. Warm your stock. Cold stock straight from the fridge or counter will interrupt the cooking process you’ve already begun with the aromatics and rice. Heat your stock to a simmer, then add it—in increments—to the rice to allow it to cook seamlessly.