Ingredients

• 2 cups medium grain rice
• 2 leeks, chopped
• 4 tablespoons butter, divided
• 1/2 cup dry white wine
• 5-6 cups chicken broth
• 1 onion, diced
• 4 oz.(112g.) Parmigiano-Reggiano cheese, grated
• Salt and pepper to taste

How to make Risotto With Leeks directions

• 1

  Heat the broth in a saucepan and simmer on low heat.

• 2

  In a separate saucepan, sauté onion in 2 tablespoons butter over medium heat until onion becomes tender. Add rice and stir to coat for 1 minute. Pour in wine and let it absorb by rice, stirring frequently.

• 3

  Slowly add one cup of the broth to the rice and cook until the liquid is absorbed. Keep adding the broth, one cup at a time, letting the broth absorb before adding more. Before adding the last cup, stir in leeks. Cook the rice until tender and creamy.

• 4

  Remove from heat. Mix in butter and cheese. Season with salt and pepper to taste. Serve immediately.