| Prep: 10 mins | Cook: 30-40 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 18g | 8g | 32g |
| sugars | fibre | protein | salt |
| 3g | 2g | 10g | 1.2g |
Why I Love Brazilian Risoto de Alho-poró
When I first stumbled upon the Risoto de Alho-poró, I was immediately captivated. Originating from the vibrant culinary tapestry of Brazil, this leek risotto combines the creamy, comforting texture of traditional Italian risotto with the subtle, aromatic flavors of leeks and garlic. As someone who has dabbled extensively in seafood and hearty New England cuisine, this recipe was a delightful departure from my usual fare, while still maintaining that core of familiar, comforting warmth.
A taste of home and abroad
One of the reasons I adore this recipe is its versatility. The Risoto de Alho-poró is both exotic and homey, a marriage of cultures that brings a fresh perspective to my kitchen in Portland, Maine. The use of thinly sliced leeks offers a subtle sweetness and gentle onion flavor that is reminiscent of some of the clam chowders I’ve perfected over the years. What makes this dish stand out is its ability to transport you – one bite and you can almost feel the vibrant energy of a Brazilian marketplace, filled with laughter, music, and tantalizing aromas.
An inspiring discovery
This recipe’s journey to my kitchen was inspired by the renowned Brazilian chef, Alex Atala, who has done remarkable work in blending traditional Brazilian ingredients with modern culinary techniques. His approach to cooking gave me the courage to step out of my comfort zone and experiment with ingredients like Arborio rice and leeks in a new way, creating something unique yet comforting.
If you’re a fan of classic Italian risotto, this dish will surely captivate your taste buds. The process of slowly adding warm broth to the Arborio rice and stirring until it reaches the perfect creamy consistency is both therapeutic and rewarding. The addition of Parmesan cheese and butter at the end brings a richness that is pure comfort food, while the dry white wine adds a hint of sophistication.
Although this recipe is a standout on its own, it pairs wonderfully with a simple green salad or even as a side dish for pan-seared scallops or grilled fish. The delicate flavors complement seafood perfectly, making it a versatile addition to your repertoire.
So whether you’re looking to bring a touch of Brazilian flair to your New England home or simply want to try something new, give the Risoto de Alho-poró a try. I promise, it’s a journey worth taking.
What You’ll Need
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups leeks, sliced thinly (white and light green parts only)
- 1 1/2 cups Arborio rice
- 1 cup dry white wine
- 6 cups chicken or vegetable broth, kept warm
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
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Method
Step One
In a large saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Step Two
Add the minced garlic and sliced leeks to the saucepan. Cook until the leeks are tender, about 5-7 minutes.
Step Three
Stir in the Arborio rice and cook for 2-3 minutes until the rice is well-coated with oil and begins to toast.
Step Four
Pour in the dry white wine. Stir continuously until the wine is nearly absorbed by the rice.
Step Five
Begin adding the warm broth, one cup at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next cup of broth. Continue this process until the rice is creamy and tender, but still slightly firm to the bite, about 18-20 minutes.
Step Six
Remove the risotto from heat and stir in the grated Parmesan cheese and unsalted butter. Season with salt and black pepper to taste.
Step Seven
Garnish with freshly chopped parsley and serve immediately. Enjoy your Risoto de Alho-poró!
