Leek Risotto

1. 1

   Pour the stock or broth into a saucepan and bring to a simmer.

2. 2

   Keep liquid hot.

3. 3

   In a large, heavy saucepan over low heat, heat oil.

4. 4

   Add the leeks and saute about 5 minutes.

5. 5

   Add the rice and stir until white spots appear in the center of the grains, about 1 minute.

6. 6

   (It is very important to use Arborio rice!) Add the wine and stir until absorbed, about 2 minutes.

7. 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. 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. 9

   Add the cheese and season with salt and pepper to taste.

10. 10

    Stir to mix well.

11. 11

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.