Leek Risotto

Directions

1. 1
   Pour the stock or broth into a saucepan and bring to a simmer.
2. 2
   Keep liquid hot.
3. 3
   In a large, heavy saucepan over low heat, heat oil.
4. 4
   Add the leeks and saute about 5 minutes.
5. 5
   Add the rice and stir until white spots appear in the center of the grains, about 1 minute.
6. 6
   (It is very important to use Arborio rice!) Add the wine and stir until absorbed, about 2 minutes.
7. 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. 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. 9
   Add the cheese and season with salt and pepper to taste.
10. 10
    Stir to mix well.
11. 11
    Serve at once.
12. 12
    Makes 8 cups.