Leek Risotto

I just discovered leeks recently and it's now one of my favourite vegetables so I tried this recipe from Andrea Chesman's Recipes from the Root Cellar (270 Fresh Ways to Enjoy Winter Vegetables). I tweaked it a bit by using barley instead of arborio rice and added mushrooms and asparagus because I had some leftover in the vegetable chiller. The dish was tasty that we didn't even need to add the cheese.

I might want to try this other recipe in the near future: Bacon and Leek Risotto with Poached Egg.

This outstanding risotto stands well on its own (serving four), or it makes a delicious base for chicken marsala or other gravy-rich dish (in which case it serves six).

5-1/2 cups vegetable broth or chicken broth

1/2 cup dry white wine

2 tablespoons butter

2 tablespoons extra-virgin olive oil

2-3 leeks, trimmed and sliced

1-1/2 cups Arborio rice

1 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper

1. Heat the broth and wine to a simmer in a medium saucepan.
2. Melt the butter in the oil in a large skillet over medium heat. Add the leeks and saute until wilted, 3 to 5 minutes. Add the rice and saute until the rice appears toasted, 5 minutes.
3. Add 1 cup of the simmering broth to the rice. Stir until the liquid is mostly absorbed. Continue adding more broth, 1 cup at a time, cooking and stirring until the liquid is absorbed and the rice is tender and creamy. The total cooking time will be 18 to 35 minutes. You may not need all of the broth; taste the rice before adding the final cup.
4. Stir in the cheese. Season to taste with salt and pepper. Serve hot.