Leek: the Discreet King of Winter Vegetables

Leek, a silent yet relevant star in the kitchen

The leek is one of those vegetables that go unnoticed, yet it brings personality and depth of flavor to any dish. Belonging to the same family as onions and garlic, it stands out for its sweeter, more delicate taste — perfect for winter recipes. Today, with growing attention toward plant-based and seasonal cooking, leeks are back in the spotlight: from veloutés to risottos, savory pies to frittatas, their versatility makes them a favorite among chefs and home cooks alike.

A history rooted in antiquity

Leeks have a millennia-old history: cultivated by the Egyptians and beloved by the Romans, they were seen as a symbol of strength and valued for their health benefits. In the Middle Ages, they spread throughout Europe, becoming a key ingredient in peasant kitchens, especially in winter. In Italy, their use varies by region: in Piedmont and Lombardy, they enrich soups and broths; in Tuscany, they are part of rustic recipes; while in the South, they’re used in pasta dishes and frittatas. Their “discreet” nature — a flavor that complements rather than overpowers — has made them a go-to vegetable for both simple and refined dishes.

A recipe with leeks: creamy leek and parmesan risotto

Among the many leek-based dishes, risotto is one of the most beloved, as it brings out the vegetable’s delicacy and creaminess. Start by cleaning the leeks and slicing the white parts thinly. In a saucepan, sauté the leeks with butter and a drizzle of olive oil, then add Carnaroli rice and toast it briefly. Deglaze with white wine and cook gradually by adding hot vegetable broth. Once done, stir in plenty of grated parmesan and a knob of butter to create a creamy, rich, and elegant risotto. More elaborate versions may include saffron, crispy speck, or blue cheeses, but even in its simplest form, this dish fully celebrates the character of the “discreet king” of winter vegetables.