• 1 bunch Leeks, halved and thinly sliced
• 1 cup Arborio Rice
• 5 cups Chicken or Vegetable Stock
• 2 Tbsp Olive Oil, plus more as needed
• 1 Shallot, minced
• 1 cup White Wine
• 2 Tbsp Unsalted Butter
• 1/4 cup Freshly Grated Parmesan Cheese
• 1 pinch Sea Salt, plus more, to taste
• 2 Tbsp minced Herbs (optional)

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.