Risotto with Saffron and Leeks

This is part of tonight's meal when I bring" Italy" into my kitchen! I'll be serving it with the Chestnut Stuffed Pork Loin and Arugula Salad. For wine i choose a Sangiovese which always works wonders with food!

Ingredients:

2 cups of arborio or carnaroli rice

6-8 cups of warm stock ( for this one i mixed half chicken half vegetables)

1 cup of dry white wine or dry vermouth at room temperature

3 leeks (only white and light green parts) thinly sliced

1/4 cup of olive oil

5-6 saffron threads

Salt and Pepper to taste

Fresh chopped parsley

2 tablespoons of butter

1/2 cup of Parmigiano Reggiano (optional)

In a large, heavy saucepan, heat the olive oil. Add the leaks and cook them over moderate heat for 5 minutes. Using a slotted spoon, transfer the leeks to a bowl and set aside.

Add the rice to the same pan and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine is stir until is completely absorbed.

Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding the next ladleful.

When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 40 minutes, stir in the leeks and saffron threads. Cook for another 5 minutes and add one last ladleful of stock. Remove from heat and stir in the butter, parmigiano,  salt and pepper. Sprinkle parsley and serve it warm.