Italian Recipes
RISOTTO AI PORRI CON FORMAGGIO RASCHERA

RISOTTO AI PORRI CON FORMAGGIO RASCHERA

Leek Risotto with Raschera Cheese

How to make the Leek Risotto with Raschera Cheese:

Finely slice the leeks, keeping a bit of the green part and wash thoroughly in cold water to remove the dirt. Dry in a salad spinner. Gently cook the leeks in a pan with the oil and 1 tbsp. of butter.

Add the rice and stir with a wooden spoon. Pour in the white wine, and always stirring, let it evaporate. Then start ladling in the broth a bit at a time as it is absorbed by the rice. Risotto takes about 20 minutes to cook.

When it is done, add the cubed Raschera cheese and the remaining butter. Stir and taste for saltiness. Add salt if necessary and freshly ground pepper.

Recipe courtesy of The Italian Trade Commission.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM