How to cook leek and potato rice, a recipe that involves adding Colonnata lard to leek sauté and decorating the dish with fried leek.

Ingredients for 4 people

- 200 g of Arborio rice

- 1 leek

- 2 potatoes

- 2 slices of Colonnata lard

- extra virgin olive oil

- vegetable broth

- seed oil

- salt and pepper

How to prepare leek and potato rice with lard

Clean and finely chop the leek, keep some of it aside and cook the rest in a pan with the extra virgin olive oil and a little water for about 5 minutes.

Finely chop the lard and add it to the leek sauce.

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Peel, dice the potatoes and add them to the leek.

Brown everything for 2 or 3 minutes and pour the rice, then cover with the hot broth, salt and pepper.

Cook for about 18-20 minutes.

In a pan put the seed oil and fry the leek kept aside, then drain it on absorbent kitchen paper.

Serve the rice hot by decorating the dish with the fried leek.