26 December 2012,02:26 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • In a large pan, fry the leeks very gently in half the butter until they are soft and cooked thoroughly but not browned.
  • Add the rice and cook thoroughly for about 5 minutes, stirring frequently and making sure the grains are well coated and very hot.
  • Add 3 ladlefuls of stock and stir gently until the rice has absorbed all the liquid.
  • Add more stock, 1 ½ ladlefuls at a time, each time till the spoon leaves a clear wake through the rice.
  • When the rice is tender but firm to the bite, remove the pan from the heat and stir in the Fontina, the remaining butter and the Parmigiano Reggiano.
  • Season to taste, cover and leave to rest for atleast 5 minutes. Stir and then serve immediately on warmed plates.
  • Offer more Parmigiano Reggiano separately at the table.


  • 50 grams unsalted butter
  • 2 small leeks, trimmed and finely chopped
  • 350 grams Arborio rice
  • 2 litres vegetable or chicken stock, kept simmering
  • 250 grams Fontina, diced
  • 30 grams freshly grated Parmigiano Reggiano
  • Freshly powdered black pepper and salt

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