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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Risotto
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)
Caramelized Leek, Pecorino (and Sausage) Risotto and a Lagostina Risotto Pot Giveaway!
A warm and comforting risotto dish made with leeks, Pecorino and if desired, Italian sausage, too.
Ingredients
- 1 1/2 cups (12 oz) Carnaroli rice
- 4 cups (32 oz) vegetable stock (chicken stock may be used if it doesn't need to be vegetarian)
- 3 medium sized leeks, sliced and washed in bowl of water and dried
- 2 tbsp butter
- 1 tsp olive oil
- 1/4 cup (2 oz) white wine or dry vermouth
- (optional- 2 links or 4 oz fresh Italian sausage removed from skins and sauteed until cooked)
- 1/3 cup (2 oz) diced Pecorino cheese
- 1/2 cup (1/2 oz) grated Pecorino cheese
- one or two pats of butter
- salt and pepper
Instructions
- In the Lagostina risotto pot, over medium high heat, saute the leeks in the butter and olive oil for at least 10 to 12 minutes or until the leeks are caramelized. Remove one third of leeks and set aside.
- Add the rice and stir for about 3 to 4 minutes, until translucent.
- Add the wine or vermouth and stir well until it evaporates.
- Heat the stock and begin adding a cup (8 oz) at a time to the rice while stirring, allowing to simmer and cook down. Once absorbed, add another cup and continue until all the stock has been used; it should be al dente within 18 minutes. (If using the sausage, add it at this time.)
- Remove from the heat and stir in the grated and cubed Pecorino cheese and pat of butter.Taste for salt and add pepper, if desired.
- Place the Lagostina lid upside down to use as a trivet and place the pot on top. Serve the rice in bowls and top with a little of the reserved caramelized leeks
Notes
Omit the sausage and use vegetable bouillon to make this vegetarian.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 231Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 405mgCarbohydrates: 22gFiber: 1gSugar: 4gProtein: 7g
Nutrition information is only estimated.
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.
Caramelized Leek, Pecorino (and Sausage) Risotto and a Lagostina Risotto Pot Giveaway!
A warm and comforting risotto dish made with leeks, Pecorino and if desired, Italian sausage, too.
Ingredients
- 1 1/2 cups (12 oz) Carnaroli rice
- 4 cups (32 oz) vegetable stock (chicken stock may be used if it doesn't need to be vegetarian)
- 3 medium sized leeks, sliced and washed in bowl of water and dried
- 2 tbsp butter
- 1 tsp olive oil
- 1/4 cup (2 oz) white wine or dry vermouth
- (optional- 2 links or 4 oz fresh Italian sausage removed from skins and sauteed until cooked)
- 1/3 cup (2 oz) diced Pecorino cheese
- 1/2 cup (1/2 oz) grated Pecorino cheese
- one or two pats of butter
- salt and pepper
Instructions
- In the Lagostina risotto pot, over medium high heat, saute the leeks in the butter and olive oil for at least 10 to 12 minutes or until the leeks are caramelized. Remove one third of leeks and set aside.
- Add the rice and stir for about 3 to 4 minutes, until translucent.
- Add the wine or vermouth and stir well until it evaporates.
- Heat the stock and begin adding a cup (8 oz) at a time to the rice while stirring, allowing to simmer and cook down. Once absorbed, add another cup and continue until all the stock has been used; it should be al dente within 18 minutes. (If using the sausage, add it at this time.)
- Remove from the heat and stir in the grated and cubed Pecorino cheese and pat of butter.Taste for salt and add pepper, if desired.
- Place the Lagostina lid upside down to use as a trivet and place the pot on top. Serve the rice in bowls and top with a little of the reserved caramelized leeks
Notes
Omit the sausage and use vegetable bouillon to make this vegetarian.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 231Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 405mgCarbohydrates: 22gFiber: 1gSugar: 4gProtein: 7g
Nutrition information is only estimated.
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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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Great risotto combo that I’d love to cook in my shiny new Langostina pot.
Good luck to you, Judy!
That pot looks like a beautiful work of art, just love it and would make your recipe of the Caramelized Leek, Pecorino (and Sausage) Risotto as it’s sounds amazing!
Thank you, Margaret! Best of luck to you!
I would try your recipe since I love leeks. I never thought of leeks and risotto together. Love the pot also
You’d love both, Margaret, I’m sure! Good luck to you!!
This looks and sounds delicious. I really enjoy risotto in many different flavors. Planning a seafood one for Christmas eve in front of the fireplace. It certainly would be that much better in this gorgeous pot.
That sounds lovely, Susan! Good luck!
The risotto sounds delicious Christina. Risotto is something I don’t make very otten because of the time involved but it is so delicious. Happy Holidays.
That sounds funny coming from you, Suzanne! You are such a wonderful cook and spend so much time in the kitchen! :) Good luck!
I would love to try this leek and pecorino risotto, and also to make asparagus risotto and any other risotto recipe I can find! Such a beautiful pot!
Sounds like a plan, Deb! Good luck!
What a great looking recipe and to have this great Risotto pot to make it in, would be fabulous!!
It would be, Mary, so good luck to you!
I had no idea that a proper risotto pot existed! Yes, I’d certainly be tempted to make this leek and pecorino risotto by Christina. Perhaps I’d make my kids’ favourite – a chorizo risotto.
Me neither, Jill, but you’d love this baby!! :)