Risotto with leek, walnuts and aged Asiago cheese

Francesco Di Chiara, Caserta (CE) 1993
Private chef

Ingredients:

Procedimento:

LEEK POWDER
First, we cut the leek and put it in the pan without oil, let both sides burn.
Then we let it dry at 60 degrees for 18 hours.
We blend and sift by choosing to keep only the fine powder.

RISOTTO:
We cut the leeks finely, put them in the pan with 50g of butter and let them sweat with a little salt and pepper.
We add the rice, add more salt and toast it, then deglaze with white wine.
Let the wine dry and lose the alcoholic part, then continue cooking with the vegetable broth for about 15 minutes.
We stir the rice in the remaining butter and grated Asiago.

Conclusion:

We plate the risotto and add a handful of walnuts and a pinch of leek powder.

Enjoy your meal!

OTHER VARIETIES SUITABLE FOR THIS RECIPE:

SELEZIONE EGIDIO CREMONESI
CARNAROLI

RISO DELLA SCALA
CARNAROLI

A CASA DI ELSA
CARNAROLI