Leek Risotto

Instructions

• Trim the dark green leaves off the leeks and discard. Cut the leeks from the white to dark green parts. Use the white to lighter green parts for the risotto and the darker green parts for frying.
• Heat the vegetable oil in a pot over medium heat. Add the sliced leeks from the darker green parts and cook until they are crispy and golden brown. Remove the crispy leeks from the skillet and set aside for garnish, adding a light sprinkle of salt.
• In a skillet, add your olive oil and butter, then add the chopped shallot, the remaining leeks, and minced garlic. Sauté until fragrant and translucent, about 2-3 minutes.
• Add the Arborio rice to the skillet and stir to coat the rice with the oil and aromatics. Toast the rice for 1-2 minutes until it becomes slightly translucent around the edges.
• Pour in the white wine and stir continuously until the wine is absorbed by the rice.
• Begin adding the warm chicken broth to the skillet, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
• Stir in the lemon zest, mascarpone cheese, and grated Pecorino Romano cheese until melted and incorporated into the risotto. Season with salt and pepper to taste.
• Serve risotto and sprinkle with chopped fresh parsley, crispy leeks, and grated Pecorino Romano.
• Buon appetito!