I have never made risotto and tonight I put all my fears aside and decided to give it a go. I had some leeks in the fridge so I decided to do a Roasted Leek Risotto. Well after my post about my favorite food, I think I will have to rethink my list of favorites and trust me, risotto will be top of the list. The end result came out exactly as it should - silky, smooth with an al dente bite to the rice and the taste of the leeks was sweet and not over-powering at all.
Risotto will definitely appear on my menu again and I cannot wait to try out new flavors - asparagus, mushroom, sun-dried tomatoes etc.... I got a recipe from Recipe Zaar and adapted it for my family.


Leek Risotto

3	cups chicken stock or chicken broth
1	tablespoon olive oil
1	cups leeks, chopped
2	cups arborio rice (only Arborio will do)
1/2	cup dry white wine
1/2	cup freshly grated parmesan cheese a knob of butter
	salt and pepper

1. 
   
   Pour the stock 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. 
   
   Add the wine and stir until absorbed, about 2 minutes.
7. 
   
   Add one ladleful of the hot stock, 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, 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 butter and season with salt and pepper to taste.
10. 
    
    Stir to mix well.
11. 
    
    Serve at once.