Leek Risotto - cooking recipe

Ingredients

6 cups chicken stock or 6 cups chicken broth (48 fl oz)
1 tablespoon olive oil
1 1/2 cups leeks, chopped
2 1/2 cups arborio rice (17.5 oz/545 g)
2/3 cup dry white wine
1/2 cup freshly grated parmesan cheese
salt and pepper

Preparation

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.
Add the leeks and saute 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, 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.