Leek, Radicchio And Fontina Risotto

• 2-3 leeks
• olive oil
• 1.5 cups Arborio or Carnaroli rice
• 1 cup white wine or dry vermouth
• 6-8 cups chicken broth
• 3 ounces Italian Fontina cheese
• 1 ounce Parmigiano Reggiano, grated
• 1 ounce butter
• 1 medium head radicchio, shredded, tough core removed
• salt and pepper
• aged balsamic vinegar or lemon zest

1. Cut the dark green tops off the leeks. Cut the white part of the leek in half the long way. Slice the leeks thinly (the short way ), the make small semicircular slices. If the leeks are sandy or dirty, wash and drain them thoroughly.
2. Heat a few tablespoons of olive oil in a large saucepan (I use a 12"cast iron skillet) and saute the leeks with a sprinkle of salt until they are softened. Pour in the rice and continue to saute until the rice starts to turn translucent and you can see the little white dot of starch in the rice grains.
3. Add the wine to the skillet and stir while it boils away. Add 3 cups of broth to the skillet (it should be just enough to cover the rice - you may need more or less depending on the size of the pan). Adjust the heat so the stock bubbles gently. Stir the rice occasionally. When the stock has been absorbed into the rice, add another 1.5 cups of broth to the skillet and stir it in.
4. Keep adding broth as the rice absorbs it (you may not need all the broth). Check the rice occasionally for doneness. When the rice is done, there will be just a hint of starchy core and the grains of rice will not be too stiff or mealy. Stir in the cubed fontina, Parmigiano and butter. As the cheese melts, stir in the radicchio. Check seasoning and adjust salt and pepper to your taste.
5. Serve risotto topped with either a drizzle of aged balsamic vinegar or a sprinkle of lemon zest.

leeks, olive oil, carnaroli rice, white wine, chicken broth, cheese, butter, head radicchio, salt, aged balsamic vinegar

Taken from food52.com/recipes/3708-leek-radicchio-and-fontina-risotto (may not work)