How to make
Finely chop the white part of two leek stalks.
Heat 1/2 cup of olive oil in a pan and add the leeks. Add a pinch of salt, a pinch of sugar and 2-3 tbsp. of water.
Cover the dish and stew, until the leek softens.
Add the olives and remove the pan from the heat. Pour the washed rice into a shallow and wide pot.
Dry toast it, until it turns lightly brown.
Stir to prevent the grains from burning.
Pour a ladle of the warmed vegetable broth. Wait, until the rice absorbs the liquid and pour again from the broth.
Cook the risotto like this, until the rice is cooked to the desired degree. If you want it al dente, 12-13 minutes is usually enough.
Just before removing the pot from the heat, add the leeks and the olives.
Remove the pot from the heat and sprinkle with the grated parmesan. Stir, until the cheese melts. Serve the risotto with olives and leeks immediately.
Enjoy!
Note: Be very careful with the salt! The parmesan and olives are salty!
