📝 About This Recipe
Prasorizo is a cornerstone of Greek 'Lathera' cooking, a beloved tradition of vegetable dishes braised in an abundance of premium olive oil. This humble yet sophisticated dish transforms simple leeks into a melt-in-your-mouth delicacy, balanced by the brightness of fresh lemon and the aromatic punch of dill. It is a comforting, naturally vegan masterpiece that captures the soulful essence of a traditional Greek village kitchen.
🥗 Ingredients
The Base
- 1/2 cup Extra virgin olive oil (high quality, divided into two portions)
- 4 large Leeks (white and light green parts only, sliced into 1/2-inch rounds)
- 1 medium Yellow onion (finely diced)
- 3 pieces Spring onions (thinly sliced)
- 2 pieces Garlic cloves (minced)
Grains and Liquids
- 1 cup Medium-grain rice (preferably Carolina or Arborio rice)
- 2 1/2 cups Vegetable broth (hot, or use water for a lighter taste)
- 1/4 cup Dry white wine (optional, like Assyrtiko)
Seasoning and Aromatics
- 1/2 bunch Fresh dill (finely chopped)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest (finely grated)
- 1 teaspoon Sea salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 pinch Red pepper flakes (optional for a subtle kick)
👨🍳 Instructions
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1
Begin by thoroughly cleaning the leeks. After slicing them into rounds, soak them in a bowl of cold water to remove any trapped grit, then drain and pat dry.
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2
In a wide, deep sauté pan or a shallow Dutch oven, heat half of the olive oil (1/4 cup) over medium heat.
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3
Add the sliced leeks and diced yellow onion to the pan. Sauté for 8-10 minutes, stirring occasionally, until the leeks are soft and translucent but not browned.
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4
Stir in the spring onions and garlic, cooking for another 2 minutes until fragrant.
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5
Add the rice to the pan. Toast the grains for 2-3 minutes, stirring constantly to coat every grain in the flavorful oil.
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6
Deglaze the pan with the white wine (if using), scraping the bottom to release any caramelized bits. Allow the alcohol to evaporate for 1 minute.
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7
Pour in the hot vegetable broth or water. Add the sea salt, black pepper, and a pinch of red pepper flakes.
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8
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pan with a tight-fitting lid.
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9
Simmer for 15-18 minutes. The rice should be tender and have absorbed most of the liquid, but the dish should remain 'melato' (creamy/moist) rather than dry.
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10
Remove the pan from the heat. Stir in the remaining 1/4 cup of olive oil, the fresh dill, lemon juice, and lemon zest.
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11
Place a clean kitchen towel over the pan and put the lid back on top. Let it rest for 5-10 minutes; this allows the rice to finish steaming perfectly.
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12
Give the Prasorizo a final gentle fluff with a fork and serve warm or at room temperature.
💡 Chef's Tips
Wash leeks after cutting them to ensure all dirt between the layers is removed. Use a high-quality Greek Extra Virgin Olive Oil, as it is a primary flavor component of the dish. Do not overcook the rice; it should be soft but still hold its shape, similar to a risotto texture. If the dish looks too dry before the rice is done, add a splash of hot water. Always add the fresh dill at the very end to preserve its vibrant color and essential oils.
🍽️ Serving Suggestions
Serve with a thick slice of creamy Feta cheese sprinkled with oregano. Pair with a crisp glass of Assyrtiko or a dry Rosé wine. Accompany with crusty sourdough bread to soak up the lemon-olive oil sauce. Top with a few Kalamata olives for a salty contrast. Enjoy as a light main course or as a side dish to roasted lamb or grilled fish.