Leek Risotto with Goat Ricotta and Anchovies
Craving a memorable first course? This **leek risotto**, enriched with creamy **goat ricotta** and savory **anchovies**, is a symphony of bold flavors that will tantalize your taste buds. Find the complete **risotto recipe** here and create this delightful dish in about 80 minutes!
Dietary Information
Servings:
- 1
To make the leek risotto with goat ricotta and anchovies, start by cleaning the leeks: cut off the base 1 and remove the outer leaves 2. Pierce each leek with a fork 3.
- 2
Place them on a baking sheet lined with foil and parchment paper. Season the leeks with oil 4 and salt 5. Close into a cartouche with the parchment paper 6.
- 3
Wrap everything with foil 7. Cook in a preheated static oven at 180°C for 40 minutes. Once cooked 8, cut them into pieces 9.
- 4
Blend the leeks with an immersion blender 10 until you get a smooth cream 11. Meanwhile, in a bowl, season the goat ricotta with salt and pepper 12.
- 5
Pour in a drizzle of oil 13, mix well and set aside 14. In a saucepan, pour the rice, toast it without adding fat 15.
- 6
Deglaze with the brandy 16 and let the alcohol evaporate. Bring the risotto to 3/4 of the cooking time, adding the hot vegetable broth little by little 17, then add the leek cream 18.
- 7
Cook the rice 19, stir in the olive oil 20 and grated cheese 21 off the heat.
- 8
Stir to flavor 22. Plate the risotto by distributing it on the plate, then garnish with pieces of anchovies 23 and tufts of ricotta squeezed with a piping bag 24.
- 9
Complete with a dusting of black garlic powder 25 and a few sprouts 26. The leek risotto with goat ricotta and anchovies is ready to enjoy 27.
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