Crispy lettuce with Stilton and Leek risotto

Risotto with lettuce with Stilton and leek risotto with croccantiUn a vegetable that is not often used in cooking: lettuce. To enrich it and thwart the sweet flavor of the lettuce a cheese that I adore, Stilton , a blue cheese English unique flavor. A little’ spicy freshness comes from the green tops of scallions, used raw, and then closes with the sweetness of the fried leeks. For other rice dishes take a look at those with PEAR and gorgonzola, with artichokes and Roe, with pumpkin and Castelmagno, at Rice timbale with four cheeses.

Ingredients for 4 people:

  • 400 grams of Carnaroli or Arborio rice
  • a Romaine lettuce (the elongated) large or small 2
  • a fresh onion
  • a leek
  • 50 grams of bacon in a single slice
  • 8 Tablespoons extra virgin olive oil
  • 40 grams butter
  • 50 grams of grated Parmesan cheese
  • 50 grams of Stilton
  • > Salt and pepper to taste
  • olive oil for frying as required
  • 10 grams of flour
  • 1,5 liters of broth made with a carrot, an onion and 2 sticks of celery

Clean the lettuce, wash the area thoroughly and allow it to pieces. Put it in a pan with a drizzle of olive oil and a pinch of salt and sauté for 5 minutes, then pass it to the mixer until a smooth cream. Clean the leek setting aside two of the outer leaves and thinly slice the rest. Clean and chop the spring onion putting aside the green tops. Dice the bacon. Put the bacon in a saucepan and let it FRY until it turns Golden, then add 6 tablespoons oil, Leek and spring onions and let them wither with the help of a little stock if needed. Add the rice and toast for a few minutes more and mixing it. Now add the cream of lettuce and start cooking rice, combining the vegetable broth. Is the usual recommendation: stir often and not add more stock until the previous one has been absorbed by the rice. While rice is cooking, cut into strips very thin leek: flour them lightly and FRY in plenty of oil seeds. When the leeks will stop making ' bubbles’ in oil, will be ready, Golden and crispy: put it on a sheet of absorbent paper. Cut into thin strips the fresh onion and crumbled Stilton. When the rice is cooked,, adjust salt and pepper to taste and stir in the butter and Parmesan. Serve by putting risotto crumbled Stilton, the fresh onion and a ' cloud’ Crispy leeks.

THE PAIRING: a Pinot grigio Collio, fragrant and fresh, of agricultural holdings Livon, with aromas of lime and vanilla, is the combination that we recommend. The complexity of the risotto need for structured wine and lingering.

Take a look also ...


Donatella March 29, 2013 at 18:33

Hello, Nice to meet you all and congratulations for the blog.
I love this risotto…Thanks for the recipe!

fratelli_ai_fornelli March 29, 2013 at 18:36

Thank you!!!

Valentina March 28, 2013 at 20:39

I find this risotto simply brilliant , will try it soon! Congratulations from the heart! 🙂

fratelli_ai_fornelli March 28, 2013 at 22:19

Thank you very much Valentina! Spero di rivederti presto qui! ADA

SimoCuriosa March 27, 2013 at 10:39

Congrats for winning, more than deserved to the originality of this risotto!
but you know I a few months ago I made the cream of lettuce and it was a pleasant (and yummy) Discovery…! I do not hide that I had some doubts before you taste it. but then.. is too good
I think tonight I make this risotto…I love the risotto, in my house all, It inspires me a lot…!
Thanks for the recipe and congratulations again for the contest!

fratelli_ai_fornelli March 27, 2013 at 11:53

This morning you announced you won the contest with this message!!! To Mariangela I saw after…Risotto is good indeed, but I just didn't think to win. Still a salutone!

Anna Grace March 19, 2013 at 00:00

Hello, good and elegant in taste!…although the bacon back with your feet on the ground 🙂 I happen to use the lettuce, in pastas or soups but also together with other vegetables for an outline, from a good perfume to dishes

fratelli_ai_fornelli March 19, 2013 at 00:03

"Si, the cooked lettuce is a little’ snubbed, but instead it is fragrant and refreshing…Thanks!!

Mariangela March 13, 2013 at 16:32

Ada thanks for reminding me I was sure of inputted but last night while I was working it went off the line and it happened a mess, now I plugged!!!!

Caro Ness 11 March 2013 at 11:05


fratelli_ai_fornelli 11 March 2013 at 11:15

Thanks Dear! "I love every cheese, especially the blue one…

Reply 11 March 2013 at 00:27

Oh but that show is this risotto??? though! I Hat! 🙂

fratelli_ai_fornelli 11 March 2013 at 00:29

Today you have broken all records of fidelity to my recipes…the first to see it, the first even to comment on it…Do I make your pasta with mozzarella which are a masterpiece and you my risotto…A sincere hug, ADA


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.