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Categories:Viewed: 25 - Published at: 3 years ago
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
Method
- 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.
