Creamy rice with charred leek, buttery white beans, and parsley green oil

Instructions

1. 1

   Preheat the oven to 240 °C / 465 °F. Toss the leeks on a tray with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of pepper. Roast for 12 to 15 minutes, stirring once, until deeply golden and lightly charred at the edges.

2. 2

   Meanwhile, make the green oil: blend the parsley with 3 tablespoons olive oil, 1 tablespoon lemon juice, the finely grated zest of half a lemon, and a pinch of salt until bright and fluid. Set aside.

3. 3

   In a wide pot, heat 1 tablespoon olive oil over medium heat. Add the onion with a pinch of salt and cook for 5 minutes until softened. Stir in the garlic and cook 1 minute more.

4. 4

   Add the short-grain rice and smoked paprika. Stir for 1 to 2 minutes to coat and lightly toast the grains without burning the paprika.

5. 5

   Pour in the dry white wine and cook for 2 minutes, stirring, until the alcohol has mostly evaporated.

6. 6

   Begin adding the hot vegetable stock gradually, about 250 ml / 1 cup at a time, stirring often. Let the rice absorb most of the liquid before adding more.

7. 7

   After 12 minutes of cooking the rice, add the cooked white beans and half of the roasted leeks. Continue adding the remaining stock and cook 6 to 8 minutes more, until the rice is tender with a soft center and the texture is creamy.

8. 8

   Turn off the heat. Add the butter, grated aged cheese, remaining black pepper, and adjust the salt. Stir vigorously for 1 minute to emulsify and create a creamy finish.

9. 9

   Let the rice rest for 2 minutes. Serve in shallow bowls and top with the remaining roasted leeks and the parsley green oil. If desired, finish with a little more lemon zest.