Leek and Parsley Risotto

2 Tbsp olive oil

1 cup leek, diced

1 fennel bulb, diced (optional)

3 cloves of garlic, minced

1.5 cups of arborio rice

4 cups of veggie stock

1 cup white wine

a small bunch of fresh parsley, very finely chopped

½ cup grated hard cheese like a parmigiana or an asiago

1/2 lemon

sea salt and pepper to taste

Heat the olive oil for the risotto in a heavy-bottomed sauté pan. Sauté leek and fennel (optional) until tender. Add the minced garlic and sauté another minute or two until the garlic is fragrant. Add arborio rice stirring constantly until evenly coated. Add one cup of wine and stir continually until liquid is mostly absorbed. Then gradually add the veggie stock a cup at a time and reducing the liquid until mostly absorbed between each cup. This method allows for a slow release of the starches giving the finished product a creamy texture.

Cook until al dente, which is firm but cooked. You don’t want to overcook the rice into mush. Once the rice has reached the perfect state of al dente-ness add the parsley, cheese, and the juice of half a lemon and toss. Season with salt and pepper to taste.