Leek risotto with Tuscan pecorino PDO
Servings 2
Ingredients
- 3 medium leeks
- 80 g of butter
- 180 g Carnaroli rice
- 1 glass of prosecco
- salt
- black pepper
- 500 ml of hot vegetable broth
- 150 g of fresh Tuscan pecorino PDO + 50 g to serve
Instructions
- Rinse the leeks and trim into thin slices, using both the white part of the tender green part.
- Put the butter in a saucepan, add the leeks and cook over low heat, stirring occasionally, for about five minutes.
- When the leeks are softened, add the rice and stir for a few minutes to toast it on low flame. When it becomes translucent, pour in the prosecco and reduce.
- Cook the rice on low flame, adding gradually the hot broth and stirring frequently with a wooden spoon. You want to cook the risotto al dente, so pay attention not to overcook it. Adjust salt and pepper and add the cubed or grated Pecorino Toscano. Stir the rice until the cheese has melted, then serve with a final round of black pepper and some more cheese.
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