Caramelized Leek, Pecorino and Sausage Risotto is a warm and comforting recipe to make for the colder season. Omit the sausage for a vegetarian dish.
Risotto is always a good idea.
Disclosure: I received a Lagostina risotto pot to review, at no charge, and agreed to create a winter risotto recipe. As always, all opinions are my own. EDITED: please note that I have since learned that only a few pieces of Lagostina cookware are actually made in Italy.
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Whether it’s a light, springtime dish with fresh peas or young asparagus, or a hearty winter risotto with pumpkin or ripe radicchio, it’s consistently going to be a perfect meal.
Of course, if you have followed me for any amount of time, you probably know what I’m going to say next: in order to have the very best tasting risotto, you must use top quality ingredients.
The same applies for tools and equipment, so when I was offered a gorgeous Lagostina risotto pot in exchange for creating a recipe, I didn’t even have to think about my answer. Lagostina is renowned for their quality cookware. Then they told me I could give one away to a reader, and that totally sealed the deal!
Here’s the best part: I fell in love with the pot as soon as I laid eyes on it, but using it was so much better than I imagined, that I was rather taken aback. I mean, how can it just feel fabulous to cook rice in a different pot?
I don’t know. I honestly don’t, but all I can tell you that as much as this pot is a thing of beauty, it’s an absolute joy to cook with. I know it sounds rather silly, but you’d have to try it to understand; the stirring wasn’t a chore and the rice moved so fluidly, it was as if the rice just knew how to behave!
Read about my Cruise and Cook risotto making lesson on Lake Lugano, Switzerland!
Don’t tell anyone, but I’ll be cooking more than just risotto in this stunner as it’s just become my favorite new pot. Here’s one of the many reasons, this fab feature: the lid becomes a trivet, so you can keep the risotto hot and serve from the pot; what a concept!
When I created this recipe, I worked with some of my favorite ingredients, Carnaroli rice (gives the best results when making risotto), beautiful winter leeks, and pecorino cheese.
This is a vegetarian recipe, but I had some spicy Italian sausage on hand, which I also tried with this combination; although it was really delicious (both with and without the sausage), the consensus was that if the sausage is being used, add more leeks, as it overpowered the delicate leek flavor. Let’s get straight to the recipe and giveaway, shall we?
Caramelized Leek and Pecorino Risotto
(Italian Sausage optional)
Please don’t be intimidated by the thought of making risotto. It’s really easy, and when you make it once, you’ll wonder why it took you so long to give it a try.
Here are the basics of the recipe:
Caramelize the leeks.
Add the rice and saute for a few minutes.
Add the wine, and then stir in the stock, in increments of four additions over the course of 18 minutes.
Remove from heat and add the butter, and cheeses (taste for salt).
Finally, use the Lagostina lid as a trivet and serve, adding some reserved leeks on top as a garnish.
If using the Italian sausage, this is added just before the cheese and butter.
The Lagostina Risotto Pot
Rich, creamy risotto is easy to prepare in this classic Italian stainless-steel pan. Its 5-layer bonded aluminum and stainless-steel core ensures precise heating as you sauté arborio rice with onions, then simmer the grains in broth and wine. A wide rim speeds evaporation and facilitates stirring.
The Lagostina Risotto pot is available on Amazon.
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Disclosure: I received a Lagostina risotto pot to review, at no charge, and agreed to create a winter risotto recipe. As always, all opinions are my own. I am disclosing this in accordance with FTC guidelines.
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