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Leek and Scallion Risotto

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“This one comes from Lidia Matticchio Bastianich, who demonstrated it on "Victory Garden" (the PBS show). I didn't see the show, but ate this last night at my friend Marcia's house -- it was UNBELIEVABLE. This was fabulous! So good that four hours later, when my husband and I were falling asleep, I heard him murmur, "That was really great risotto ..." Marcia says it makes a lot and it freezes beautifully -- just add a bit of chicken broth and pop it in the microwave to warm it up. This will absolutely become a staple at our house, calories or no!”
1hr 30mins

Ingredients Nutrition


  1. Thoroughly clean the leeks and cut into half-rounds, about 1/8" wide. Use as much of the green as you can.
  2. Thoroughly wash scallions and cut into 1/2" pieces, also using as much of the green as you can.
  3. In a heavy pot, heat the olive oil over medium heat. Add onions and shallots and cook, stirring often, until they are tender (about 8 minutes).
  4. Add the rice and stir to coat with oil; cook until rice begins to become translucent (just a minute or two).
  5. Pour in the wine and stir until evaporated.
  6. Add leeks and 1/2 cup of hot stock, as well as 1/2 teaspoon salt. Cook, stirring constantly, until all the stock has been absorbed.
  7. Continue to add the hot stock in small batches -- a quarter cup or so, just to moisten rice -- until broth has been absorbed. (My friend Marcia's husband says this takes him an hour, but it looked more like 30 minutes to me, as we watched him cook.) Keep the heat at a temperature where rice simmers very gently.
  8. In the last five minutes, add the scallions.
  9. When all the stock has been absorbed, remove the rice from the heat. Add the butter and stir until it is completely melted. Add the gorgonzola cheese and stir until thoroughly incorporated. Add half of the grated parmesan reggiano, and adjust salt and pepper as (or if) necessary.
  10. Serve while warm, with remaining grated parmesan.

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