Leek Risotto Recipe on Food52 (2024)

FAQs

What part of the leek do you eat? ›

Mostly just the white and light green parts are eaten, though the darker green parts have plenty of flavor and can either be cooked longer to tenderize them, or used when making homemade soup stock.

Leeks are alliums, so they're related to garlic, chives, shallots, and onions. Tasting them, you can tell. They have a sweet, oniony flavor that adds depth to soups, stews, pastas, and more!

Most recipes call for the white and pale green parts of leeks, but the dark outer greens are equally delicious in stews, sautés, and pasta and grain dishes. In French cuisine, leek leaves are used to season broths, soups, and stews as part of a bouquet garni.

In Italy, when it is not used as a complete meal, risotto is considered a main dish, and is usually served with small portions of meat or light vegetable side dishes. For example, it is very common to pair risotto with a couple of lemon escalopes, or with bresaola and arugula.

It's considered proper etiquette to use a fork to scoop up and enjoy the creamy texture of risotto. Avoid using a knife, as cutting or piling isn't necessary.

Choose leeks with firm, crisp stalks and as much white and light green as possible. Avoid leeks with cuts or bruises. The dark green tops of leeks should look fresh.

Edibility: Flowers have a mildly bitter flavor and like young leaves can be eaten in small quantities raw in salads and sandwiches or cooked in tea and soups. Bulbs and stems can also be eaten raw or cooked.

We traditionally trim the green tops off leeks and throw them away, but the thick leaves are perfectly edible and have just as much if not more flavour than the milder, pale end. Often referred to as a super food, leeks are high in flavonoids, vitamins A, E and K, and fibre.

Wild leeks, also called ramps, are native to North America and have a strong garlic-onion flavor. There are many named varieties of leeks. They vary from long, green narrow-leaf types with long slender white stems to long wide-leaf types with thicker shorter white stems and blue-green leaves.

Leek is an expensive crop to grow, because it is labor intensive. Hand labor is required for all stages of production including: transplanting, weeding, harvesting, washing and packing.

What are leeks called in the US? ›

Leeks are called leeks in the States but there are also wild leeks (aka ramps) and a type of allium in Spain called a calçot, which are larger than spring onions but smaller than leeks.

Don't be shy now—leeks love a good char. Pair them with zucchini as a side dish for grilled chicken or pork—or just serve with bread for a satisfying lunch.

Season leeks with soy, maple, sesame oil, and mirin. Top with sliced garlic and a few knobs of butter around the outside of the pan. Add just enough stock to cover leeks halfway, bring to a boil and pop into over to roast until caramelized and tender when pierced with a knife.

Soak the stalks in a bowl of cold water for 10 minutes or so, then rinse under cold running water in the sink. The long soak allows the water to penetrate the leek's many layers, clearing out all the bits of debris. Once your veg is all cleaned up and dirt-free, it's time to get cookin'.

Risotto can be both a main dish and a side dish, depending on how it is prepared and served.

Authentic risotto usually uses Arborio rice (a short grain Italian variety) slowly cooked over low heat while adding small amounts of broth until absorbed. The result is a creamy rice dish that's very versatile — a great stand-alone side dish, or a base for adding a variety of vegetables or proteins.

Finish your risotto with fresh herbs, cold butter and cheese off the heat, then plate. It should mound on your plate rather than running loosely all over the plate.

Risotto in Italy is often a first course served before a second course, but risotto alla milanese is often served with ossobuco alla milanese as a one-course meal.