Rispor is a rice dish from Switzerland, made with either Uri or Sbrinz cheese. The name comes from the Italian words Riso and Porri - rice and leeks. It goes well stew or sausages. If you cannot find Uri or Sbrinz, use Gruyere or Emmental instead.
9 people made this
1.5L meat stock (chicken works well)
1 pinch of pepper
1 pinch of grated nutmeg
100g grated cheese (preferably Uri or Sbrinz)
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Method Prep:15min › Cook:25min › Ready in:40min
Remove the outer leek leaves and cut the leek in half lengthways. Wash well and cut into about 2cm-wide slices. Heat 2 tablespoons of butter in a frying pan and sauté leeks in it briefly. Then pour in the stock and simmer for 5-6 minutes.
Add rice and cook everything without covering or stirring for 18-20 minutes, until the rice is tender and all the stock has been absorbed.
Melt the rest of the butter, but don't let it go brown, and mix with the grated cheese just before serving and mix with the rispor. Season with a pinch of pepper and nutmeg.