6 cups chicken or vegetable stock
1 tablespoon olive oil
2 tablespoons butter
2 leeks, white and light green parts only, washed and trimmed
1/2 cup white wine
2 cups Arborio rice
1 cup grated aged-cheddar cheese
1 tablespoon dried sage
3 pieces bacon, cooked and crumbled (optional)
Place the stock in a small saucepan and set over medium-low heat. Warm the stock thoroughly.
Meanwhile, add the olive oil and 1 tablespoon of the butter to a large Dutch oven set over medium heat, and warm until the butter is melted.
Add the leeks and cook until softened, about 5 minutes.
Add the rice to the pot and stir. Be sure to coat the rice evenly with the vegetable/oil mixture.
Add the wine and de-glaze the pot by scrapping any brown bits off the bottom. Cook until all of the wine is absorbed.
Add the stock, one cup at a time, and stir continuously until almost all of the liquid is absorbed.
Add more stock and continue to do the same thing until the rice is cooked through and the stock is gone (or almost gone). This should take about twenty minutes or so and the rice should be cooked well but still have a bit of “tooth” to it (not mushy).
Add the remaining tablespoon of butter, sage and cheese and stir well. Season with salt and pepper, if desired. Top with crumbled bacon and serve warm.