This Fennel & Leek Risotto With Smoked Mozzarella is (in my opinion) the best tasting dish I’ve ever made. Bold statement right? It’s the TRUTH!
This recipe was inspired by a risotto I had on my honeymoon in Capri. Full disclosure: I’ve thought about this risotto far too many times over the years to be healthy! I don’t know why it took me so long to recreate but better late than never! Right?
1. Rez strolling down the hill to Marina Piccola where we rented a boat for the day.
2. “I love you, I miss you, I love you”
3. Views of Faraglione while walking down to Marina Piccola from our villa.
4. Magenta bougainvillea were dripping all over Capri.
2. Red and magenta bougainvillea lined the entire path down to the beach.
2. Renting a boat is such a fun way to explore Capri. We rented this boat from Lambo in red shorts in Marina Piccola. His family has been running this business for decades and he takes great pride in his boats. Ask any vender on the beach and they will send you to him.
PS You better believe I’m making this risotto again this weekend because I didn’t have leftovers for arancini (at least that’s what I’m telling myself). I’m making up for lost time over here! Please refrain from judgement.
Fennel and Leek Risotto with Smoked Mozzarella
This recipe is a recreation of a risotto I had on my honeymoon in Capri. It was simply magical!
Equipment
- 1 grater
- 1 wooden spoon
- 1 large and deep skillet or Dutch oven
- 1 medium saucepan
Ingredients
- 2 tbsp unsalted butter divided
- 2 tbsp extra-virgin olive oil
- 1 head of fennel fronds reserved, halved lengthwise, core removed, cut into cubes
- 1 ½ cups leeks green parts removed, halved lengthwise, sliced into half moons; about 1 large leek
- 3 garlic cloves minced
- kosher salt
- freshly ground pepper
- ½ cup dry white wine like sauvignon blanc or pinot grigio
- 1 cup uncooked arborio rice may sub carnaroli or vialone nano
- 4 cups stock veggie, chicken, or seafood
- 1 tsp fresh thyme chopped
- ¾ cup smoked mozzarella ⅓ cut into small cubes and ⅔ grated
- ½ cup Pecorino Romano finely grated
Instructions
- In a medium saucepan, bring chicken stock to a simmer. You never want to add cold stock to a risotto!
- In a large-deep skillet, olive oil and 1 tablespoon of butter over medium-high heat. Add leeks and sauté, while stirring, for 3 minutes.
- Add fennel and garlic; sprinkle lightly with salt. Cook for 5 minutes.
- Add the arborio rice and stir, ensuring each grain is coated in butter & olive oil. Cook until the rice is translucent, about 1 minute.
- Add the white wine and cook until most of it has evaporated, about 2 minutes.
- Add chicken stock, 1 ladle at a time. Cook while stirring, until the liquid has been absorbed by the rice before adding more stock. Continue adding stock 1 ladle at a time, until the rice is slightly al dente. You still want the rice to have a slight bite to it. Do not overcook risotto! I beg you! This whole process should take no more than 16 minutes.
- Add salt and pepper, to taste. When rice is al dente, remove from heat and stir in grated cheese and remaining butter.
- Garnish with cubes cheese, fennel fronds, and black pepper. Serve immediately!
