How to make it

  • Heat broth in a medium saucepan to a very gentle simmer.
  • Meanwhile, in a large saucepan heat oil over medium heat. Add shallot and leek; cook, stirring frequently with a wooden spoon or heatproof spatula, until softened, about 3 minutes.
  • Add rice, increase heat to medium-high, and cook, stirring frequently, until rice is translucent, about 4 minutes.
  • Add ½ cup wine and cook, stirring frequently, until wine is mostly absorbed.
  • Add about ½ cup broth. Cook, stirring constantly, until broth is mostly absorbed. Continue adding broth in ½ cupfuls, stirring constantly, and allowing each addition to mostly absorb before adding the next, until rice is tender, yet still al dente.
  • Add remaining ¾ cup wine to risotto; stir to combine and remove from heat. Stir in cheese and season to taste with salt. Serve risotto immediately, sprinkled with walnuts, pepper and extra cheese.

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