Creamy Rice with Braised Leeks, Charred Lemon and Salted Ricotta

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Cut the lemon in half. Place one half cut-side down in an oven-safe skillet or tray and roast for 10 to 12 minutes, until deeply browned and lightly charred around the edges. Set aside.

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   2. Heat the vegetable broth in a small saucepan and keep it warm over low heat throughout the rice cooking process.

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   3. In a wide pot, heat the olive oil and 15 g of the butter over medium heat. Add the leeks with a pinch of salt and cook for 8 minutes, stirring occasionally, until tender and lightly golden.

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   4. Add the onion and cook 4 minutes more until translucent. Stir in the garlic and fresh thyme leaves, and cook 1 additional minute without letting the garlic burn.

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   5. Add the short-grain rice and stir for 1 to 2 minutes to coat and lightly toast the grains with the fat and aromatics.

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   6. Pour in the dry white wine and cook, stirring, until the alcohol evaporates and the liquid is almost fully reduced, about 2 minutes.

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   7. Begin adding the hot broth gradually, one ladle at a time, stirring often. Let the rice absorb most of the liquid before adding more. Continue for 16 to 18 minutes, until the texture is creamy and the grains are tender with a slight bite in the center.

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   8. While the rice finishes cooking, toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes until golden. Remove immediately so they do not burn.

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   9. Remove the pot from the heat. Add the remaining 15 g butter, the zest of the fresh lemon half, 1 tablespoon of juice from that lemon, half of the crumbled salted ricotta, and several grinds of black pepper. Stir gently to bring the rice together. Adjust salt if needed.

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    10. Serve the creamy rice immediately. Finish with the remaining salted ricotta, the toasted almonds, and a few drops of juice from the charred lemon to taste for a deeper citrus note.