Hoje partilho uma receita que é puro conforto e elegância. Este risotto cremoso junta a suavidade do alho-francês com a riqueza de um bom queijo amanteigado, sendo finalizado com o toque perfumado e surpreendente da pimenta rosa. É uma excelente opção para um jantar mais especial ou simplesmente para quando apetece uma refeição reconfortante e cheia de sabor.
Ingredientes (4 Pessoas)
- 300 gr de arroz Arbório
- 300 gr de queijo amanteigado cortado em cubos
- 1 alho-francês (parte branca)
- 1 cebola
- 4 colheres de sopa de azeite
- 2 dl de vinho branco
- 8 dl de caldo de legumes a ferver
- sal
- pimenta rosa
Preparação
- Descasque a cebola e pique-a finamente.
- Deite-a para um tacho juntamente com o azeite e leve ao lume a cozinhar até ficar macia.
- Adicione o arroz e mexa.
- Quando estiver quente e brilhante, acrescente o vinho e deixe cozinhar até evaporar.
- Corte o alho-francês em rodelas finas, lave-o e deixe-o escorrer.
- Junte-o ao arroz, adicione um pouco de caldo e mexa.
- Deixe cozinhar em lume brando mexendo de vez em quando e acrescentando um pouco mais de caldo sempre que o arroz fique sem líquido.
- Quando o arroz começar a ficar no ponto junte o queijo e mexa até derreter.
- Tempere com um pouco de sal.
- Sirva o risotto polvilhado com pimenta-rosa.
From my Portuguese kitchen to yours, here is the recipe, beautifully translated.
Leek, Creamy Cheese, and Pink Peppercorn Risotto
Risotto is one of those classic dishes that feels like a warm hug in a bowl, and this particular recipe adds a touch of elegance to that comfort. It’s a beautifully balanced dish where simple, quality ingredients come together to create something truly special. The gentle, sweet flavour of the leeks pairs wonderfully with the richness of the cheese, making it a perfect meal for a cosy night in or a sophisticated dinner with friends.
The star of this dish, alongside the leek, is the queijo amanteigado, which translates to ‘buttery cheese’. In Portugal, this refers to a variety of gloriously soft, creamy, and often gooey cheeses, like the famous Queijo da Serra. If you can’t find a Portuguese buttery cheese, a good quality Brie or Camembert will work beautifully here, providing that essential melting creaminess.
The final flourish of pink peppercorns is not just for show; they add a lovely pop of colour and a mild, fruity spice that cuts through the richness of the risotto perfectly. For an extra layer of texture, you could stir in some toasted pine nuts right before serving. This dish is best enjoyed immediately, straight from the pan, perhaps with a glass of the same crisp white wine used for cooking.
Ingredients (Serves 4)
- 300g Arborio rice
- 300g creamy, soft cheese (like Brie, Camembert, or a Portuguese buttery cheese), cubed
- 1 large leek (white part only)
- 1 onion
- 4 tbsp olive oil
- 200ml dry white wine
- 800ml vegetable stock, kept at a simmer
- Salt to taste
- Pink peppercorns, to garnish
Method
- Peel and finely chop the onion.
- In a large, heavy-bottomed pan, add the olive oil and the chopped onion. Cook over a medium-low heat until soft and translucent.
- Add the rice and stir continuously for a minute or two, ensuring all the grains are coated in oil and become glossy.
- Pour in the white wine. Continue to stir as it bubbles away until it has been completely absorbed by the rice.
- Slice the white part of the leek into thin rounds, wash thoroughly, and drain well.
- Add the leeks to the rice, then pour in a ladleful of the hot stock and stir.
- Cook over a low heat, stirring from time to time. As the stock is absorbed, add another ladleful. Continue this process until the rice is almost cooked through.
- When the rice is tender with a slight bite (al dente), stir in the cubed cheese until it has completely melted into the risotto, creating a creamy texture.
- Season with a little salt. Be mindful that the cheese and stock are already salty, so taste before adding too much.
- Serve immediately in warm bowls, sprinkled with a few pink peppercorns.