Leek Risotto

• 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 white wine
• 1/2 cup freshly grated parmesan cheese
• salt and pepper

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 white 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.

chicken stock, olive oil, leeks, arborio rice, dry white wine, freshly grated parmesan cheese, salt

Taken from www.food.com/recipe/leek-risotto-49559 (may not work)