Description
Creamy basil, leek & goat cheese risotto promises a luxurious Italian-inspired culinary journey through simple yet sophisticated ingredients. Combining fresh herbs, delicate leeks, and tangy goat cheese, this comforting dish welcomes you to savor each silky, rich spoonful with pure Mediterranean delight.
Ingredients
Scale
Main Ingredients:
- 1 cup arborio rice
- 4 cups vegetable or chicken stock, warmed
- 2 medium leeks, white and light green parts, thinly sliced
Cheese and Dairy:
- 1/2 cup freshly grated parmesan cheese
- 1/3 cup crumbled goat cheese
- 1 tablespoon unsalted butter
Flavor Enhancers and Seasonings:
- 1/2 cup dry white wine
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 cup fresh basil leaves, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Garnish:
- Additional crumbled goat cheese
- Fresh basil leaves
- Lemon zest
Instructions
- Prepare a warm stock in a saucepan, maintaining a low temperature. Meticulously cleanse leeks, removing any residual soil or grit, then slice them into delicate semicircles.
- Select a spacious skillet and introduce olive oil with butter over medium heat. Gently sauté leeks until they transform into a soft, translucent mixture, approximately 5-7 minutes. Incorporate minced garlic and allow its aromatic essence to permeate the mixture for one minute.
- Introduce Arborio rice into the pan, carefully coating each grain with the fragrant oil-butter emulsion. Allow rice to toast, developing a subtle translucency around its edges, which typically requires 1-2 minutes.
- Deglaze the pan with white wine, stirring continuously until the liquid nearly disappears. Gradually introduce warm stock, one ladleful at a time, stirring consistently and permitting each liquid addition to absorb completely before the next. This rhythmic process typically requires 20-25 minutes, transforming the rice into a creamy consistency.
- Once rice reaches a perfect al dente texture with a luxurious, creamy disposition, incorporate Parmesan and goat cheese. Fold in fresh basil leaves, then season with salt and black pepper, adjusting to personal preference.
- Transfer the risotto immediately to warmed plates. Enhance the presentation with additional crumbled goat cheese, delicate basil leaves, or a vibrant sprinkle of lemon zest for a bright, sophisticated finish.
Notes
- Rinse rice thoroughly to remove excess starch, ensuring a creamy yet distinct risotto texture without becoming overly sticky.
- Choose fresh, high-quality leeks and remove the tough dark green parts for the most tender and delicate flavor profile.
- Toast rice slowly and carefully to develop a nutty undertone and prevent burning, which can create bitter notes in the final dish.
- Substitute chicken stock with vegetable stock for a vegetarian version, maintaining the rich depth of flavor without compromising the recipe’s integrity.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 15 mg