Caramelized Leek, Pecorino (and Sausage) Risotto and a Lagostina Risotto Pot Giveaway!

For the Leeks

• 2 Tbsp butter
• 1 tsp olive oil
• 3 medium leeks ((sliced and washed in bowl of water and dried))

For the Risotto

• 1 ½ cups Carnaroli rice
• 4 cups vegetable stock ((chicken stock may be used if it doesn't need to be vegetarian))
• ¼ cup white wine ((or dry vermouth))
• 2 links fresh Italian sausage ((optional: removed from skins and sauteed until cooked))
• ⅓ cup Diced Pecorino cheese
• ½ cup Grated Pecorino cheese
• 1 Tbsp butter
• ⅛ tsp salt ((to taste))
• ⅛ tsp pepper ((to taste))

1. 1

   In the Lagostina risotto pot, over medium high heat, saute the leeks in the butter and olive oil for at least 10 to 12 minutes or until the leeks are caramelized. Remove one third of leeks and set aside.

2. 2

   Add the rice and stir for about 3 to 4 minutes, until translucent.

3. 3

   Add the wine or vermouth and stir well until it evaporates.

4. 4

   Heat the stock and begin adding a cup (8 oz/ 235 ml) at a time to the rice while stirring, allowing to simmer and cook down. Once absorbed, add another cup and continue until all the stock has been used; it should be al dente within 18 minutes. (If using the sausage, add it at this time.)

5. 5

   Remove from the heat and stir in the grated and cubed Pecorino cheese and pat of butter. Taste for salt and add pepper, if desired.

6. 6

   Place the Lagostina lid upside down to use as a trivet and place the pot on top. Serve the rice in bowls and top with a little of the reserved caramelized leeks