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1
Re-form the leeks and tie them together with kitchen twine.
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2
In a medium saucepan, bring the water to a boil and add salt.
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3
Add the leeks, cover and cook until tender, about 8 minutes.
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4
Transfer to a plate to cool slightly; reserve the leek broth and keep warm.
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5
Untie the leeks and cut into thin strips.
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6
Melt the butter in a large saucepan.
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7
Add the onion and cook over low heat, stirring occasionally, until softened, about 7 minutes.
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8
Add the rice and stir until evenly coated with butter, about 2 minutes.
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9
Add the wine and simmer over moderate heat, stirring, until almost evaporated, about 3 minutes.
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10
Add 1 cup of the reserved leek broth to the rice and cook, stirring constantly, until the liquid has been absorbed by the rice.
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11
Continue to add 4 more cups of the leek broth to the rice, 1 cup at a time, stirring, until the liquid has been absorbed by the rice, before adding more.
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12
When the rice is almost tender, after about 16 minutes, remove it from the heat and cover for up to 1 hour.
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13
To reheat, bring the remaining 1 cup of leek broth to a boil.
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14
Bring the risotto to a bare simmer over moderately high heat.
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15
Add the leeks and stir the risotto with a large spatula until smooth.
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16
Add the hot leek broth and stir until the risotto is creamy, about 3 minutes.
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17
Stir in the Parmesan cheese and season with salt and pepper.
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18
Garnish the risotto with the chives and serve.
