Contributed by (Recipe adapted from “Daily Unadventures in Cooking” at www.dailyunadventuresincooking.com)

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Ingredients

2 Tbs Butter
1 large Leek
Salt and Pepper
3/4 C Arborio rice
3/4 C White wine
3-4 C Vegetable stock
1/2 C grated Romano (or Parmesan)
1 Tbs freshly minced Chives

Instructions

Trim off the dark green part of leek, you can reserve it for a future use. Cut remaining leek in half lengthwise then into 1/3" half moons. Clean thoroughly. In a heavy bottomed pot, melt butter over medium heat, add leeks and stir to coat. Cook leeks stirring every five minutes or so until they start to brown. Let the leeks lightly brown evenly, you can turn it down a bit if you like as you don't want them to burn. It should take about 25 minutes. Sprinkle with salt and pepper and then add rice. Stir to coat and cook, stirring regularly for 2 minutes. Add wine and continue stirring until two thirds of the wine has evaporated. Start adding chicken stock in large ladlefuls, stirring often. You want the temperature of the mixture to be at a very light simmer. Continue adding stock until rice is tender and just a little bit al dente. Turn off heat and stir in cheese and chives. Taste and correct for seasoning.

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