photo by Ashley Cuoco
- Ready In:
- 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.
Questions & Replies
Got a question? Share it with the community!
A great basic. I made a bed of this risotto to serve some baked salmon that was very simply dressed with lemon juice, olive oil, salt and pepper. I squeezed half a lemon into the risotto just before the parmigianno to marry the two. My batch did require about seven cups chicken stock, however. I also didn't realize I was out of white wine till too late, so I used 1/3 cup sherry and 1/3 cup white wine vinegar instead; it had a little more tang to it than it would've with the wine, but it worked out well since the salmon was on the boring side and the leeks mellowed out so much. I can't wait to try adding a shallot, a fennel bulb, and fresh pea pods in the Spring!