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Cheesy Risotto with Leeks and Crispy Sage
Cheesy Risotto with Leeks and Crispy Sage
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in a cozy fall dish with creamy Mimolette risotto, crispy sage, and leeks.
Ingredients:
  • Leaves from 1 small bunch of sage
  • A few pinches coarse or flaky salt
  • 1 medium leek
  • 2 tablespoons unsalted butter
  • 1/8 teaspoon salt, plus more to taste
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 4 to 5 cups chicken or vegetable stock
  • 3/4 cup (about 1 1/2 ounces) finely grated Mimolette, plus more for garnish
Instructions:
  • Create a crispy sage garnish by heating olive oil in a small saucepan until hot. Fry sage leaves in batches for 2 to 3 seconds until crisp. Place on a paper towel-lined plate to cool, sprinkle with flaky salt, and set aside.
  • Prepare the leeks: Slice, rinse if sandy, and thinly slice. Melt butter in a saucepan over medium heat. Add leeks and salt; cook until soft, about 4-5 minutes, stirring occasionally.
  • Combine the rice with the leeks, stirring constantly for 2 minutes until the grains are warm and buttery. Pour in the wine, stirring until almost fully evaporated, around 5 minutes.
  • Pour in the stock: Pour 2 cups of stock into the pot and adjust the heat to maintain a steady simmer. Stir occasionally until the stock is mostly absorbed. Gradually add the rest of the stock in 1/2-cup portions, stirring occasionally after each addition until almost absorbed, about 20-25 minutes. The rice should resemble shiny porridge and be slightly al dente. Aim to slightly undercook as it will continue to cook off the heat.
  • Complete the risotto by removing the pan from the heat. If needed, incorporate a bit more stock to achieve the desired consistency. Mix in the Mimolette cheese and adjust seasoning with additional salt, if needed.
  • Garnish: Sprinkle extra grated Mimolette and crispy sage leaves over each serving before serving.

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