Name: Risotto with Artichokes and Leeks (Risotto ai Carciofi e Porri)
Total time: 1 h
Yield: Serves 4 as a main course or 6 as part of a multicourse Italian meal
Cuisine: Italy
Ingredients: 6 cups homemade meat broth or ½ each beef and chicken bouillon cube dissolved in 6 cups water; 1¾ cups rice for risotto (Arborio, Carnaroli, or Vialone Nano); 3 tablespoons extra virgin olive oil; Salt; 1 medium clove garlic; ½ small bunch flat-leaf Italian parsley; Freshly ground black pepper; 1 lemon; 3 large artichokes; 2 large or 3 medium leeks

Preparation info

Serves
4
as a main course

Difficulty
Medium
Ready in
1 hr

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

This is similar to the preceding artichoke risotto, but the leeks add a richness and sweetness that gives this risotto a distinctively different personality.

Ingredients

2 large or 3 medium leeks
1 medium clove garlic

Method

Trim the root ends and dark green tops from the leeks. Cut the leeks lengthwise in quarters, then slice them crosswise in ½-inch chunks. Place the cut leeks in a large bowl of cold water and swish them around to loosen any dirt that is clinging to them.
Peel and finely chop the garlic. Finely chop enough of the parsley leaves to