Leek or Courgette Risotto

A proper risotto is all about patience, and this leek version rewards every minute at the stove. Sliced leeks get softened with onion and garlic, then risotto rice joins the pan and gets coated in oil before the slow addition of warm vegetable stock begins, one ladle at a time.

The ladle-by-ladle method is what gives risotto its signature creaminess. Each addition of stock gets stirred and absorbed before the next one goes in, coaxing starch out of the rice gradually. Rush it by dumping all the liquid in at once and you’ll end up with soggy rice instead of that silky, flowing texture.

Leeks bring a sweeter, more delicate onion flavor than regular onions. Cook them for a full 7 minutes before adding the rice so they soften completely and meld into the finished dish rather than sitting in distinct rings.

Chef Tips

• Keep the stock warm in a separate pot. Adding cold stock to hot rice drops the temperature and slows cooking.
• Stir frequently but not constantly. You want to agitate the starch, not stand there chained to the pot for 20 straight minutes.
• The risotto is done when the rice is tender but still has a slight bite at the center. It should flow slowly when spooned onto a plate, not sit in a stiff mound.
• Stir in the Parmesan at the very end, off the heat, so it melts smoothly without clumping.

Variations

• Use sliced courgette (zucchini) instead of leeks for a lighter summer version.
• Add a splash of white wine after toasting the rice for a more traditional Italian approach.
• Stir in a knob of butter with the Parmesan for extra richness and shine.