In a large pot make the broth with 2 quarts of water, Cut up and clean the leek into large pieces. from the White part of the leek take about 2 inches and save for the risotto. add the rest of the leek to boiling water together with half the onion, peppercorn, coriander seeds, bay leaves and garlic cloves. bring to a boil and simmer for about an hour.
Mince the other half of the onion and remaining leek. in a flat high pan or casserole add 1/2 the butter and 1/2 the olive oil and saute the onions and leeks until soft and translucent about 10 minutes. Add the rice and saute for a minute or two. In the mean time heat the wine in the microwave and add the saffron. Once done add to the pot with the rice and cook off all the wine about 1 minute.
Start adding the broth a ladle spoon at a time and continue to stir for 20 minutes adding more broth as the rice absorbs it keeping the rice barely under the liquid. in the last two minutes add the remaining butter, oil and Parmesan cheese and continue to stir.
Remove from heat and serve immediately.
Temperature control is key to an al dente risotto. Keep your cooking at a fast boil until 3/4 of the way and slow it down to soft boil in the last 5 minutes adding less broth, just to keep it wet.
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|Serving Size: 1 Serving (208g)
|Recipe Makes: 4 Servings
|Calories from Fat: 87 (19%)
|Amt Per Serving
|Total Fat 9.6g
|Saturated Fat 4.2g
|Monounsaturated Fat 4g
|Polyunsanturated Fat 0.8g
|Total Carbohydrate 75.7g
|Dietary Fiber 4.2g
|Sugars, other 71.4g
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Calories per serving: 454
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