Name: Risotto with leeks, sheep's milk cheese, and olives
Prep time: 20 min
Cook time: 40 min
Yield: 4 people
Cuisine: Italy
Ingredients: 400 g ofshort-grain white rice; 4 leeks; 2 shallots; 60 g dry sheep's milk cheese; 6 tsp ofgreen olives (in brine); 40 g ofwalnut kernels; 2 liters ofvegetable broth (high-quality, such as the Ariaké brand); 1 lemon; quelques strand ofparsley; olive oil; salt, pepper

main courses pasta and rice slow cooking

Updated on 10 March 2023 by

toquetoque

5 reviews 5 : Delicious

Cuisine

Italy

Diet

Vegetarian

Level

Easy

Preparation

20 minutes

Cooking

40 minutes

As a huge fan of Italian cuisine, I couldn’t pass up the chance to make one of its signature dishes! So here’s my take on a risotto with leeks, sheep’s milk cheese, and green olives.

This dish is both visually appealing with its various shades of green, and a delight to eat! The combination of sheep’s milk cheese and leeks works wonders. The green olives provide a pleasant contrast to the creamy rice, thanks to their slightly tangy flavor and firm texture.

Finally, the crushed walnuts add a crunchy element to this creamy risotto!

In terms of difficulty, this leek, sheep’s milk cheese, and olive risotto is very simple to prepare and requires only ingredients that are easy to find. However, make sure you set aside enough time for cooking, as it takes quite a while. And yes, that’s the price you pay to ensure the rice becomes tender and gradually absorbs the aroma of the broth and vegetables.

Enjoy, and feel free to let me know what you think!

For

people

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400 g of short-grain white rice
4 leeks
2 shallots
60 g dry sheep's milk cheese
6 tsp of green olives in brine
40 g of walnut kernels
2 liters of vegetable broth high-quality, such as the Ariaké brand
1 lemon
quelques strand of parsley
olive oil
salt, pepper

1
Remove the root end of the leek, as well as any wilted outer leaves. Slice the leek lengthwise with the tip of a knife, without cutting all the way through. Wash it by rubbing the inside of the leaves, then cut it into rounds.
2
Cut the shallots in half, peel them, remove the core if it is too large or too green, and mince them.
3
Prepare the broth according to the package directions. If using a bouillon cube, place it in a saucepan of cold water and bring to a boil. Then let it simmer for 5 minutes, stirring with a fork to dissolve any remaining solid pieces.
4
Pour a little olive oil into a skillet, add the leeks and shallots, and let them sweat for 5 minutes over medium heat.
5
Then add the rice, stir, and let it cook for another 5 minutes over low heat. IMPORTANT: Keep an eye on it and stir regularly to prevent it from burning, which would ruin your risotto beyond repair!
6
Next, pour the white wine over the mixture and let it evaporate over medium heat.
7
Once the white wine has been absorbed, add the first ladleful of broth. Wait until the liquid has been absorbed, then repeat the process until all the broth has been used up.
8
While the rice is cooking, prepare the rest of the seasonings: grate the cheese...
9
Chop the walnuts into fairly coarse pieces...
10
Squeeze the lemon, wash the parsley, and remove the thickest stems.
11
After adding the last ladleful of broth, stir in the cheese, lemon juice, and whole olives. Stir a few times and remove from the heat once the liquid has been absorbed.
12
Serve piping hot, sprinkled with chopped walnuts and parsley leaves.