The elegance of a perfectly creamy Italian risotto meets the strength of Catalan traditions in a single bite. This calçot risotto is an authentic fusion recipe where the flavors of the land are transformed into a comforting gourmet experience full of contrasts.
In Catalonia, we are crazy about calçots, and often, because we are so excessive, we end up with some leftovers. Instead of leaving them forgotten, today they receive the starring role they deserve in a combination that surprises with its creaminess and crunchy touch.
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Main ingredients
For 2 people
⏱ Preparation time: 10 min
⏱ Cooking time: 18 min
⏱ Total time: 28 min
- 160 g carnaroli rice
- 10 calçots or leeks (already roasted and peeled)
- 750 ml vegetable broth
- 25 g butter
- 3 tbsp romesco sauce
- 20 g toasted hazelnuts
- Thyme
- Salt
- Black pepper
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare calçot risotto with romesco and toasted hazelnuts
The base: toasting the rice and preparing the calçots
First, the calçots must be clean and peeled. The secret to a good risotto begins with a good toasting. In a saucepan, add a little butter and toast the Carnaroli rice. The chef’s trick: the rice is toasted until, when you touch it with the back of your hand, you feel it burning. That is the right moment to start adding the broth.
The soul of the dish: the calçot cream
While the rice cooks with the first ladles of hot broth, blend a good amount of calçots with a little broth using an immersion blender. We are looking for a smooth, green texture. The rest of the calçots are cut into thick slices so you can find them later in the dish.
Perfect mantecatura and assembly
When the rice has about 8 minutes left, incorporate the calçot cream so the flavor is fully integrated. Once ready, turn off the heat. Now comes the key step: add the butter taken directly from the freezer and the grated sheep’s cheese. After covering and letting it rest for two minutes, give it a final stir to achieve that “brutal” creaminess.
Serve and enjoy
Plating is done by tapping the base of the plate so the rice spreads out level. Top with a few dots of romesco sauce, the toasted hazelnuts for the crunch, a little more cheese, and freshly ground black pepper.
Tricks and tips for a perfect result
Frozen butter for shine
Using very cold butter at the end of cooking causes a thermal shock with the hot rice that helps create a much brighter and creamier emulsion without needing to add excess fat.
Control the salt level
It is important to be careful when adding salt, as the vegetable broth and the aged sheep’s cheese already provide quite a lot of power. Always tasting before finishing the dish is essential.
Alternative if you don’t have calçots
If it is not in season or there are no calçots available, you can use this same technique using leeks. The result is still divine and very elegant.
Frequently Asked Questions
What type of rice is best for this risotto?
Carnaroli rice is ideal because it maintains the grain structure very well and releases just the right amount of starch for perfect creaminess.
Can I use calçots left over from a calçotada?
Absolutely. It is an excellent way to use leftovers. Just make sure to remove the charred skin well before blending them.
What is a substitute for romesco sauce?
Although romesco is key in this fusion, you could use a little piquillo pepper sauce with crushed nuts.
Related recipes you will love
If you like authentic flavors and rice techniques, these suggestions are ideal:
- Mushroom risotto: the traditional recipe for a very creamy autumnal dish.
- Four-cheese risotto: discover how to achieve the perfect balance of flavors.
- Gorgonzola and walnut risotto: the best tricks for an irresistible and crunchy rice.
Enjoy your fusion calçot risotto!
This union between Italy and Catalonia is proof that cooking has no borders when the ingredients are good.
If you liked it, subscribe to my YouTube channel and Instagram for more Italian tricks with a local accent.
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The card
Calçot risotto with romesco sauce and toasted hazelnuts
Ingredients
- 160 g carnaroli rice
- 10 calçots or leeks already roasted and peeled
- 750 ml vegetable broth
- 25 g butter
- 3 tbsp romesco sauce
- 20 g toasted hazelnuts
- Cured sheep cheese to taste
- Fresh thyme
- Salt
- Black pepper
Instructions
- Blend half of the roasted calçots with a little vegetable broth until you get a fine cream
- Cut the rest of the calçots into thick slices to add texture to the dish
- Toast the rice in a saucepan with a knob of butter until the grain is hot to the touch
- Add the hot vegetable broth little by little, stirring constantly
- Incorporate the calçot cream when there are about 8 minutes left to finish cooking
- Turn off the heat when the rice is al dente
- Add the very cold butter taken from the freezer and the grated sheep cheese
- Cover the saucepan and let it rest for 2 minutes for a perfect mantecatura
- Plate the risotto by tapping the base to level it out
- Decorate with dots of romesco sauce, toasted hazelnuts, thyme, and black pepper
Video
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