Prasorizo
Πρασόρυζο·(pra-SO-ri-zo)
Lathera (The Weeknight Backbone)
Prasorizo is the unsung hero of the Greek winter kitchen, a masterclass in elevating humble vegetables through time, patience, and a genuinely unapologetic amount of olive oil. Belonging to the cherished category of lathera, this weeknight staple transforms leeks and medium-grain rice into a velvety, vegan risotto that tastes exactly like a grandmother's kitchen on a cold afternoon. The secret lies not in complex spices, but in sweating the leeks without browning, adding a single grated carrot to balance the sharp tang of fresh lemon, and respecting the mandatory off-heat rest to achieve that perfect, creamy texture.
Before you start
Wash the leeks using the float method.
Place the sliced leeks in a large bowl of cold water, swish vigorously to loosen grit, then use your hands to lift them out into a colander. Pouring the bowl directly into the colander will just dump the sunken dirt back onto the leeks.
Ingredients
- extra virgin olive oil1/3 cup
- extra virgin olive oil2 tbsp
- yellow onion1 large
- leeks2 lb
- medium carrot1 med
- scallions2 large
- Arborio rice1 cup
- hot water or low-sodium vegetable broth3 cup
- kosher salt1 1/2 tsp
- black pepper1/2 tsp
- large lemon1 large
- fresh dill1/4 cup
- Feta cheese8 oz
- crusty bread loaf1 med
Method
- 01
Sweat the aromatics in olive oil.
Heat one-third cup of the olive oil in a wide pot or Dutch oven over medium heat. Add the chopped onion and a pinch of salt, sautéing for 3 to 4 minutes until softened.
- 02
Soften the leeks without browning them.
Add the drained leeks, carrot, and scallions. Cook for 8 to 10 minutes, stirring occasionally, until the leeks collapse and release their sweet aroma, ensuring the heat is low enough that they do not take on any color.
- 03
Toast the rice.
Stir the Arborio rice into the vegetables and cook for 1 to 2 minutes to coat the grains in oil and lightly toast their starches, which helps them retain structure during the braise.
- 04
Braise the pilaf.
Pour in the hot water or broth, then add the remaining salt and a generous amount of black pepper. Bring to a gentle boil, reduce the heat to medium-low, and half-cover the pot, simmering gently for 15 to 20 minutes with occasional stirring until the rice is tender.
- 05
Finish the dish.
When most of the liquid is absorbed but the mixture remains wet and creamy, remove the pot from the heat. Stir in the fresh dill, lemon zest, lemon juice, and the remaining two tablespoons of olive oil.
- 06
Steam under a towel.
Place a clean kitchen towel flat across the top of the pot and press the lid snugly over it. Let the dish rest undisturbed for 10 to 15 minutes so the rice plumps up and absorbs the remaining juices, creating a velvety, cohesive sauce.
- 07
Serve warm.
Serve at room temperature or warm, but never boiling hot, accompanied by generous chunks of feta cheese and crusty bread to mop up the olive oil.
Notes
The sauce is the oil.
In lathera dishes, olive oil acts as the primary flavor extractor and satiating backbone, so do not reduce the amount of oil or the dish will turn into a watery, disappointing pilaf.
Respect the rice.
Long-grain or brown rice will fail to deliver the signature chilomeno, or creamy, texture. Stick strictly to Arborio or a standard medium-grain white rice.
Save the dark green leek tops.
Stash the fibrous, dark green leek tops in the freezer to add deep, savory depth to your next batch of homemade vegetable or chicken stock.
From Cook Greek in America.