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1 Shallot, minced
1 bunch Leeks, halved and thinly sliced
1 cup Arborio Rice
1 cup White Wine
1 pinch Sea Salt, plus more, to taste
1/4 cup Freshly Grated Parmesan Cheese
2 Tbsp Olive Oil, plus more as needed
2 Tbsp Unsalted Butter
2 Tbsp minced Herbs (optional)
5 cups Chicken or Vegetable Stock
Heat stock in medium pot and simmer while you prepare risotto.
Heat 2 tablespoons oil in deep, heavy sauté pan over medium heat. Add shallot and cook 2 to 3 minutes, until translucent, then leeks and cook an additional 3 to 5 minutes until leeks soften. Stir in rice and toast 2 to 3 minutes.
Pour in wine and let simmer until liquid is absorbed. Continue scraping pan so rice doesn’t stick. Season rice with sea salt, then begin adding simmering stock, a ladle at a time, stirring often, and allowing most of liquid to be absorbed before adding more. Rice is cooked once grains are al dente, fully cooked but with a soft bite on the inside.
Turn off heat and stir in butter and cheese with a wooden spoon to help it emulsify with the rice. Continue stirring until all ingredients are incorporated. Serve immediately, garnished with additional Parmesan cheese and fresh herbs, if desired.
