Leek Risotto
INGREDIENTS
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4-5 cups vegetable stock
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Extra-virgin olive oil
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3 small leeks, halved and thinly sliced
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1 shallot, minced
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1 cup carnaroli rice
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1 cup white wine
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2 tablespoons unsalted butter
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1/4 cup freshly grated Parmesan cheese
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1/3 cup heavy cream, whipped to soft peaks
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Kosher salt, to taste
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Minced chives, for garnish
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