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Venere rice leek risotto

Alice - RicetteVegolose
5 da 2 voti
Porzioni 2


  • 150 g black Venere rice
  • half a leek
  • vegetable broth
  • sage leaves
  • 2 tablespoons shelled hazelnuts
  • 1 tablespoon nutritional yeast flakes or grated pecorino cheese
  • salt and pepper to taste
  • extra virgin olive oil


  • Slice coarsely the leek, except a 4 or 5 cm long part you should set aside for decoration. Cook the sliced leek in a frying pan over moderate heat with a little oil. If the leeks get too dry add some vegetable broth.
  • While the leeks are cooking chop hazelnuts and lightly toast them in a pan over high heat for or grill in the oven for 5 minutes.
  • When the leeks will be soft, remove them from heat and blend them to obtain a smooth cream. Season the leek cream with salt and pepper to taste.
  • Put a generous drizzle of olive oil in a pan and add some small sage leaves; put them on medium heat and, as soon as they turn crispy, remove them from the pan and put them on a piece of kitchen paper.
  • In the same pan where you fried the sage leaves put the black rice and toast it for a few minutes, stirring occasionally on medium heat.
  • As you smell a light aroma of toasted rice add a scoop of vegetable broth and let it simmer over low heat for about 25 minutes, adding a little more broth every time the rice gets dry.
  • Cut the piece of leek you have set aside and and cut it into 3-4 mm thick slices. Cook them in the same pan where you cooked leek before. Be careful not to turn them and add a little water (or broth, if you have some left) to prevent them from sticking. When the leek slices are softened remove them from heat.
  • After 25 minutes add the leek cream to the Venere rice, add a little broth if it has got too dry and simmer 5 minutes more.
  • Leave the rice from the stove, season with the nutritional yeast or grated pecorino cheese.
  • Serve the risotto decorated with the ​leek slices, crispy sage leaves and crunchy toasted hazelnuts.