Leek Risotto

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 6 cups chicken stock or 6 cups chicken broth (48 fl oz)
• 1 tablespoon olive oil
• 1 1/2 cups leeks, chopped
• 2 1/2 cups arborio rice (17.5 oz/545 g)
• 2/3 cup dry wine
• 1/2 cup freshly grated parmesan cheese
• salt and pepper

Recipe

• 1 pour the stock or broth into a saucepan and bring to a simmer.
• 2 keep liquid hot.
• 3 in a large, heavy saucepan over low heat, heat oil.
• 4 add the leeks and saute about 5 minutes.
• 5 add the rice and stir until spots appear in the center of the grains, about 1 minute.
• 6 (it is very important to use arborio rice!) add the wine and stir until absorbed, about 2 minutes.
• 7 add one ladleful of the hot stock or broth, adjust the heat to maintain a gentle simmer, and cook, stirring constantly, until the liquid is absorbed, about 2 minutes.
• 8 continue adding the stock or broth, one ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, 20-25 minutes longer.
• 9 add the cheese and season with salt and pepper to taste.
• 10 stir to mix well.
• 11 serve at once.
• 12 makes 8 cups.