Makes 4-6 servings
4 leeks, trimmed, rinsed, and sliced into 1/2 thick slices
2 cloves garlic, finely chopped
1 jalapeno pepper, stem removed (and seeded, if you wish), finely chopped
2 Tbsp extra virgin olive oil
2 C arborio rice
2 C low-sodium chicken broth
2 1/2 C water
More water (if necessary)
1/2 C white wine6 oz good quality cheddar, grated (I used Kerrygold Reserve Cheddar)
freshly ground black pepper
Combine the broth and water in a saucepan and keep warm on a burner. The liquid needs to be warm when added to the risotto.
In a very large skillet, heat the olive oil over medium heat. Add the leeks, season with salt and pepper, and cook, stirring occasionally, until tender. Add the garlic and pepper and cook until the garlic is fragrant. Add the rice and 3 cups of the broth/water mixture. Cook, stirring occasionally, until the rice has absorbed almost all of the liquid.
Add the wine and stir until almost all of the liquid has been absorbed. Continue this procedure with a single ladle of broth/water at a time, stirring frequently upon each addition, for about about 10 minutes. The rice should be just tender and creamy looking. Remove the pan from the heat and stir in the grated cheese. Serve and enjoy!