Badia a Coltibuono Risotto
This risotto at Badia a Coltibuono was one of my all time faves. Keep in mind, the pecorino in Tuscany is FRESH, not pasteurized, and therefore has much more flavor and texture. We do miss a lot of flavor in this country with all of our laws :). Still, with the candied walnuts as a garnish, this *dish shines!
- 1 c aborio rice
- 3-3 1/2 c chicken broth that has been warmed
- 1/2 c dry white wine
- 1/2 c thinly sliced leeks
- 1/4 c olive oil
- 1 T butter
- 1/2 fresh pecorino cheese the youngest you can find
- 1/2 c chopped candied walnuts [see link below]
- In a large, deep skillet or casserole (Le Creuset) sauté the leeks in the olive oil and butter until softened.
- Add the rice and gently toast for about 3-5 minutes, stirring often. Add the wine and cook until most of the wine is evaporated.
- Next, pour in a cup or two of the chicken broth and stir off and on until the broth no longer puddles. Continue adding broth and stirring until the rice is slightly al dente…approximately 30 minutes or so.
- Next, stir in the pecorino and season with salt as needed. Serve when most of the broth is absorbed and top with chopped candied walnuts.
Tried this recipe?Let us know how it was!