(Risotto with sparkling wine - Traditional recipes)

2 l (72 fl oz - 9 cups) chicken broth
2 little leeks, thinly sliced
4 tablespoons dried chives
300 ml (10 fl oz - 1 1/4 cups)
12 tablespoons olive oil
12 tablespoons cream
Salt Grated Parmesan cheese, if you like
450 g (16 oz) rice for "risotto"

Time:
preparation: 5 minutes
cooking: 25 minutes
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Prepare the broth. Store it boiling while you're cooking your risotto.
Meanwhile in a large saucepan, add olive oil, dried chives, leeks and rice. Cook for 3-4 minutes until rice looks milky. Add sparkling wine, and simmer until absorbed, stirring. At this point add 2 ladlefuls of chicken stock and simmer until absorbed, stirring. Keep on adding stock, ladle by ladle, until rice is tender.
A minute before the end of cooking, add cream. Serve after 5-10 minutes. If you like, you can sprinkle grated Parmesan cheese over.