- 400 g rice (Arborio, Nano, or Carnaroli)
- 400 g leeks, chopped
- 80 g butter
- 80 g olive oil
- 1 cup dry white wine
- 2 liters chicken stock
- 1 onion, chopped
- 1/3 cup 35% cream
- ¼ cup olive oil
- Grated parmesan cheese
- Salt and a lot of black pepper
Heat 40g of butter and oil in a non-stick casserole.
Add onions and sauté until translucide.
Add leeks and continue cooking until soft.
Salt the mixture to taste.
Add rice and sauté until well coated (about 1 minute).
Deglaze with white wine and cook until the mixture is almost dry.
Add one ladle of stock at a time. Stir regularly until the stock is completely reduced. Do not add too much stock at once; rice should not be drowning in liquid.
Repeat the procedure until the rice is tender yet still firm. The cooking should take approx. 20 minutes.
Remove from heat and mix in the rest of the butter, cream, and a lot of fresh black pepper.