ricetta Leek and Raschera Marenchino risotto

Ingredients (for 4 people)
350 gr Carnaroli rice, 150 grams Raschera Marenchino PDO, 2 large leeks, 40 grams Marenchino butter, 3 tablespoons of olive oil, meat broth, salt and pepper. Half a glass of white wine (optional).

Clean the leeks by removing the hardest part, but also keeping a little quantity of their green part, wash them, slice them thinly and cook them with the oil and half quantity of the Marenchino butter. Add the rice and toast it lightly, continuing to stir with a wooden spoon. Drizzle (depending on taste) with white wine, letting it to evaporate, and then add the broth. When the rice is almost cooked, add the diced cheese and the remaining butter, stir and season your dish with salt and pepper.