Prassorizo (Greek Leek Risotto)

evelyn/athens's Note:

This is a simple Greek dish - very easy to make and very easy to eat. It is not a risotto in the Italian sense of the word, so don't look for that technique here. Still, you will be pleasantly surprised with how we do it (it's easier!). I would make this using water for a meal suitable for the Lenten Fast. The stock adds richness and more depth and the parmesan is just plain delicious on it. In Greece we would eat this (without the parmesan) with a hefty slice of feta on the side, some kalamata olives, crusty bread and a glass of wine.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 5

• 6 large leeks, cleaned and sliced into 1/2-inch pieces, washed well to remove all grit (this will be about 6-7 cups of sliced leek)
• 1 large red onion, minced
• 118.29 ml boiling water
• 118.29-177.44 ml olive oil (we use more olive oil in Greece than what you're probably used to)
• 14.79 ml tomato paste
• 236.59 ml arborio rice (suitable for risotto) or 236.59 ml carnarola rice (suitable for risotto)
• 1064.65 ml boiling water or 1064.65 ml hot stock
• 44.37 ml minced fresh dill
• 1 lemon, juice and zest of

Serve with

• freshly-grated parmesan cheese
• freshly-cracked black pepper

Directions:

1. In a large saucepan, saute the leeks and onion in the olive oil until softened, 4-5 minutes. Add 1/2 cup water and tomato paste and bring temperature down to simmer. Cover saucepan and simmer for 20 minutes, stirring occasionally.
2. Add rice and 5 cups hot liquid, bring to boil, cover and simmer for 15 minutes, stirring occasionally.
3. Stir in dill and lemon zest and juice. Remove from heat and allow to 'sit' for anywhere from 35=45 minutes before serving. The risotto will absorb extra liquid during this time, but remain creamy and hot.
4. Serve with freshly-grated parmesan and cracked black pepper.

Reviews

[Aunt Cookie]

Yum! What a nice and simple rice dish. Like other posters have said, it took longer than a half hour for the broth to soak in (almost an hour), but the results were worth the wait. I used broth instead of water and I used a lot of olive oil; the finished product was very flavorful. Thanks!

[lauralie41]

5+ stars, awesome recipe! Leeks and dill are my favorites and a wonderful addition to this risotto. It did take a little longer than 30 minutes but we were very happy with the end result!

[bluemoon downunder]

A superbly delicious risotto! And so, so delightfully easy to make! I made this risotto nearly exactly to the recipe, using homemade chicken stock – though I did sneak in half a cup of white wine in step two – and therefore just four and a half cups of stock. I’ve always loved leeks and – having recently enjoyed them in Chef Kate’s Meatballs Simmered With Leeks (Keftedes Prassoselino) Meatballs Simmered With Leeks (Keftedes Prassoselino) – I’m so pleased to have found yet another recipe using them to such advantage. I also loved the dill and lemon in this recipe! Like Chef Kate, we enjoyed our risotto with evelyn’s recommended feta, kalamata olives, crusty bread and wine. Can’t really imagine eating it any other way! Thank you evelyn for such a fabulous recipe: it’s how I’ll be making risotto from now on! Sometimes, for a non-vegetarian variation, I’m going to add some pieces of chopped chicken.