Leek risotto

For 4 Servings

• 1 + 1/2 cups Carnaroli rice (320 g)
• 3 leeks, thinly sliced (about 2 cups / 250 g)
• 4 cups vegetable broth (1 liter)
• 1/2 cup dry white wine (100 ml)
• 3 + 1/2 tbsp butter, divided (50 g)
• 1/2 cup grated Parmesan cheese (50 g)
• Salt and pepper, to taste

• Heat the vegetable broth to a gentle boil and keep it warm over low heat.
• Clean and finely slice the leeks.
• In a large saucepan, melt 2 tbsp (3 knobs) of butter over medium heat. Add the leeks and sauté until tender and slightly golden.
• Add the rice to the saucepan and toast it for 1–2 minutes, stirring until the grains become slightly translucent.
• Deglaze with white wine and let it fully evaporate.
• Begin adding the warm broth one ladle at a time, stirring frequently. Add more broth only after the previous ladleful has been absorbed. Cook for about 15 minutes, until the rice is al dente.
• Remove the risotto from the heat and stir in the remaining butter and Parmesan cheese. Mix until creamy.
• Season with salt and pepper to taste. Serve with a sprinkle of freshly ground black pepper.