Creamy rice with roasted leeks, white beans and smoked cheese with crunchy hazelnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the leeks on a baking tray, coat them with a little of the extra virgin olive oil, sprinkle with sweet paprika, a pinch of salt, and black pepper, and roast for 18 to 20 minutes until tender and browned at the edges.

2. 2

   While the leeks roast, heat the vegetable broth in a saucepan and keep it hot over low heat.

3. 3

   Remove the leeks from the oven, let them cool for 5 minutes, then chop them into medium pieces. Set aside.

4. 4

   In a wide pot, heat the remaining extra virgin olive oil over medium heat. Add the onion with a pinch of salt and cook for 5 minutes until translucent. Stir in the garlic and fresh thyme and cook 1 minute more.

5. 5

   Add the short-grain rice and toast it for 2 minutes, stirring so it is well coated. Pour in the dry white wine and let it reduce almost completely, about 1 to 2 minutes.

6. 6

   Add half of the roasted leeks and lightly mash them with the spoon in the pot so they blend into the base. Add 2 ladles of hot vegetable broth and cook, stirring frequently.

7. 7

   Continue adding the rest of the broth little by little, waiting until the rice has absorbed most of the liquid before adding more. After 12 minutes of cooking, add the cooked white beans and stir gently.

8. 8

   When the rice is creamy and properly cooked, after about 16 to 18 minutes total cooking time, add the butter, smoked cheese, lemon zest, and 1 tablespoon lemon juice. Stir until the cheese melts and the mixture becomes creamy. Adjust with salt and black pepper.

9. 9

   Divide the rice into shallow bowls and finish with the remaining roasted leeks and toasted hazelnuts on top. Serve immediately.