👨‍🍳 Instructions

1. 1

   Prepare the leeks: Trim the roots and dark green tops from the leeks, leaving only the white and light green parts. Slice them thinly. Place the sliced leeks in a bowl of cold water and swish them around vigorously to dislodge any sand or grit. Lift the leeks out of the water with a slotted spoon, leaving the sand behind, and drain well.

   ⏱️ 10 minutes
2. 2

   Sauté the leeks: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (around 175°C / 350°F). Add the prepared leeks and a pinch of salt. Cook, stirring occasionally, until the leeks are very soft and translucent, about 10-12 minutes. Be careful not to brown them; they should be tender and fragrant.

   ⏱️ 12 minutes
3. 3

   Toast the rice: Add the rinsed rice to the pot with the softened leeks. Stir well to coat the rice grains in the olive oil and cook for 1-2 minutes, stirring constantly, until the edges of the rice grains appear slightly translucent.

   ⏱️ 2 minutes
4. 4

   Cook the rice: Pour in the warm vegetable broth (or water). Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for about 18-20 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid too often during this time.

   ⏱️ 20 minutes
5. 5

   Finish and rest: Remove the pot from the heat. Stir in the fresh lemon juice and chopped dill. Season generously with salt and freshly ground black pepper to taste. Cover the pot again and let the prasorizo rest for 5-10 minutes. This allows the flavors to meld and the rice to achieve a creamy consistency.

   ⏱️ 10 minutes
6. 6

   Serve: Fluff the rice gently with a fork. Serve warm, garnished with extra dill or a drizzle of olive oil if desired.

   ⏱️ 1 minute