Leek Risotto

Creamy italian rice dish that is served as a main course. This is a reduced fat version. I have reduced the amount of oil and cheese used, but you can also sprinkle parmesan over the top once it's served. We make this at least one a week. It's wonderful!

• Ready In: 35 mins
• Serves: 8

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

Directions

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