The risotto with leeks and saffron is a refined first course with a delicate flavour. Quickly stewed in a pan and then blended, the leek turns into a soft and enveloping cream with which to season one of the most suitable varieties of rice for this kind of preparations, Carnaroli (medium-grained rice): with large and tapered grains, it perfectly absorbs the sauce, maintaining a consistency always impeccable.
The saffron, added half-cooked, gives the preparation a touch of colour and a pleasant aroma. Quick and easy, prepare it for a Sunday family lunch and serve it with fried leek strips in boiling oil: they will be the crunchy and absolutely irresistible note of your dish. Find out how to make it by following our recipe step by step.
Risotto with leeks and saffron quick and easy recipe
Calories in the recipe: 1050
MEDIUM-GRAINED RICE 320 gr
SAFFRON 1 sachet (0.125 gr) • 310 kcal
GRATED PARMESAN 80 g • 21 kcal
WHITE WINE 1 glass • 21 kcal
PEANUT OIL TO taste • 380 kcal
EXTRA VIRGIN OLIVE OIL TO taste • 901 kcal
SALT as needed • 286 kcal
FOR THE VEGETABLE BROTH
CARROT 1 • 21 kcal
ONION 1 • 21 kcal
WATER 2 l • 0 kcal
SALT as needed • 286 kcal
The calories refer to 100 grams of the product
How to prepare leek and saffron risotto
Prepare the vegetable broth: clean the smells and transfer them to a small saucepan (1); cover with cold water, add salt and cook for about 30 minutes.
Clean the leeks, wash them thoroughly under cold running water and cut them into thin slices (2). Keep some aside for the final garnish.
Heat a drizzle of oil in a saucepan, add the leeks and a ladle of broth (3) and cook until they are very soft.
Remove the leeks from the pan, put it back on the heat and add the rice; toast it well, then add the white wine (4).
Blend the leeks until you get a smooth and thick cream. Add it to the rice (5) and cook, pouring the hot vegetable broth as it is absorbed: it will take about 15 minutes.
Halfway through cooking, add the saffron (6) and mix well.
Meanwhile, heat the seed oil in a pan and fry the leek strips kept aside. When they are golden and crunchy, drain them (7) and let them dry on absorbent kitchen paper.
As soon as the rice is cooked, turn off the heat and stir in the grated Parmesan cheese (8). Season with salt if necessary.
Distribute the risotto with leeks on individual plates, garnish with a few strips of fried leek and serve (9).
To obtain an impeccable risotto with leeks, the advice is to use a Carnaroli variety of rice; alternatively, you can use the Arborio or the Vialone nano.
You can choose to prepare the risotto leaving the slices of leek whole or, as suggested in the recipe, to blend them in a kitchen mixer: in this case, the final result will be more silky and creamy.
If you want to obtain an even more enveloping creaming, in addition to the grated Parmesan, add a knob of butter. If, on the other hand, you don’t want to add more fat to the preparation, try a spoonful of robiola or ricotta.
To give a touch of pleasant crunchiness, the suggestion is to serve it with strips of leeks just fried in boiling oil; you can also add toasted hazelnuts, roughly chopped with a knife, or sliced almonds, lightly browned in a non-stick pan.
Risotto with leeks and saffron can be stored in an airtight container for 1-2 days in the refrigerator.