Allium Risotto
This Allium Risotto recipe takes the traditional Italian dish to new heights with spring flavours. Featuring creamy arborio rice, delicately smoked leek soubise and crispy leek straw, all harmonized by the richness of parmesan.
Finished with a sprinkle of vegetable ash, this dish offers a culinary journey that’s both comforting and inventive.
Serves 4
- arborio risotto - 1 cup
- white wine - ½ cup
- vegetable stock - 8 cups
- kosher salt - 4 grams
- black pepper - 4 grams
- canola oil - 50 ml
- Spanish onions - ¼ cup
- leek - 1/2 stalks
- Spanish onions - 3 tbsp
- peeled garlic - 1 clove
- 35% lactose-free cream - 250 ml
- kosher salt - ½ tsp
- black pepper - ½ tsp
- leek - 2 stalks
- kosher salt - 4 grams
- cornstarch - 1 tbsp
- leek - ½ stalk
- Spanish onions - ½ bulb
- white sugar - ½ tsp
- kosher salt - ½ tsp
- micro greens - ½ cup
- shaved parmesan cheese - ½ cup
- Step 1
Clean leeks thoroughly and dice.
- Step 2
Dice onion.
- Step 3
Place diced leeks and onion on a baking sheet and roast for 1 hour at 450 degrees F. The vegetables should dry out and blacken.
- Step 4
Once cooled down, place in a spice grinder and grind until a powder texture is achieved.
- Step 5
Add in sugar and salt and mix then set aside.
- Step 1
Smoke both leeks for 30 mins at 250 degrees Fahrenheit.
- Step 2
Chop onion and smoked leeks and sweat in a pot.
- Step 3
Blend until smooth and season to taste with salt and pepper.
- Step 1
Preheat oil to 350 degrees F.
- Step 2
Cut leek in half and rinse very well.
- Step 3
Peel back layers and finely julienne and dry very well.
- Step 4
Toss in a small amount of cornstarch.
- Step 5
Put a small amount of leek straw into hot oil and fry until crispy.
- Step 6
Fry off all leeks and put on to baking sheet lined with paper towel to pick up any excess oil.
- Step 1
In a sauté pan toss the Arborio rice and toast it,
- Step 2
While stirring the rice, slowly add in the white wine and vegetable stock (Approximately 26 minutes).
- Step 3
Continue to stir until completely cooked.
- Step 4
Add a cup of stock until it has absorbed and then add another cup of stock.
- Step 5
Continue this process until all of the liquid has been incorporated into the risotto mixture.
- Step 1
Mound approximately 1 to 1 ½ cups of risotto in the centre of the plate.
- Step 2
Sprinkle in a line a ¼ teaspoon of vegetable ash in a straight line just off of the centre of the midsection of the plate.
- Step 3
Nest the leek straw gently on top and sprinkle at height the microgreens for garnish.
- Step 4
Finish with a light sprinkling of shaved parmesan and serve immediately.
