Leek Risotto
Ingredients
- 5 cups vegetable stock
- 2 tablespoons extra-virgin olive oil, plus more as needed
- 3 small leeks, halved and thinly sliced
- 1 shallot, minced
- 1 cup carnaroli rice
- 1 cup white wine
- 2 tablespoons unsalted butter
- 1/4 cup freshly grated Parmesan cheese
- 1/3 cup heavy cream, whipped to soft peaks
- 1 pinch kosher salt, plus more to taste
- 2 tablespoons minced chives, for garnish
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