Caramelized Leek Risotto
- 7 cups chicken stock
- 3 tbsps olive oil
- 1 1/2 leeks, cleaned and sliced
- 2 1/2 cups Arborio rice
- 2/3 cup dry white wine
- 3/4 cup freshly grated parmesan cheese
- salt and pepper
Pour the stock or broth into a saucepan and bring to a simmer. Keep liquid hot.
In a large, heavy saucepan over low heat, heat oil and add the leeks and sauté about 5 minutes.
Add the rice and stir until white spots appear in the center of the grains, about 1 minute (it is very important to use Arborio rice!) Add the wine and stir until absorbed, about 2 minutes.
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.
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, about 20-25 minutes longer. Add the cheese and season with salt and pepper to taste. Stir to mix well. Serve at once. Makes 8 cups