Risotto aux Poireaux (Leeks)

• 3 tablespoons butter (divided 2 and 1)
• 1 12 cups arborio rice or 1 12 cups long-grain white rice
• 2 leeks, white part only,julienned
• 12 cup light cream (half & half)
• 12 cup parmesan cheese
• 3 tablespoons fresh parsley, chopped
• 6 cups chicken stock
• 12 cup dry white wine
• 1 teaspoon saffron thread
• 2 tablespoons olive oil
• 13 cup shallots or 13 cup onion, minced
• salt and pepper, to taste
• shaved parmesan cheese, garnish (optional)

1. Infuse wine with saffron threads.
2. Bring broth to a simmer in a saucepan.
3. Heat 2 tablespoons butter in a pan over moderate heat& add leeks and saute until wilted and tender, about 5 minutes.
4. Add cream and continue cooking until cream has thickened.
5. Add salt and pepper.
6. Remove from heat and set aside.
7. Over medium high heat 2 tablespoons olive oil and remaining 1 tablespoon butter in a 4 quart pot.
8. Add shallots or onion and saute until tender, about 1- 2 minutes.
9. Add rice and stir making sure all grains are coated about 2 minutes.
10. Add wine and stir until completely absorbed.
11. Begin adding stock, 1/2 cup at a time, stirring continuously.
12. Stock must be completely absorbed before adding next 1/2 cup.
13. Continue until all stock has been used.
14. Stir in leeks, parmesan and parsley, season with salt& pepper.
15. Serve immediately.
16. Serves 4- 6 side dishes, or 2 4 main courses.

butter, arborio rice, leeks, light cream, parmesan cheese, fresh parsley, chicken stock, white wine, saffron thread, olive oil, shallots, salt, parmesan cheese

Taken from www.food.com/recipe/risotto-aux-poireaux-leeks-56046 (may not work)