3 small leeks or 1 large leek
1 cup Arborio or Carnaroli rice
3 cups chicken broth
1/2 cup white wine, at room temperature
2 tablespoons unsalted butter, divided
12 medium to large shrimp, peeled and deveined
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
1 large clove garlic, minced
1 tablespoon minced flat-leaf parsley
1 tablespoon minced chives
Clean and prep leeks by trimming roots and dark green leaves from stalks. Slit each in half lengthwise and swish each half in a large bowl of water to remove any sand stuck between root layers.Pat dry, slice each half into 1/8-inch half moons.
In a small saucepan, bring the chicken broth to a simmer and keep warm over low heat.
In a large saucepan or Dutch oven, melt 1 tablespoon butter over medium-low heat, add the olive oil. Add leeks and garlic, sprinkle kosher salt evenly over vegetables. Cook for 5 minutes, stir occasionally until softened, starting to caramelize.
Add the rice and stir well for 2 minutes to gently toast.
Stir in the wine and simmer until nearly evaporated.
Add 1/2 cup of the warm chicken broth to the rice and stir gently and frequently until most of the liquid is absorbed. Continue to add broth 1/2 cup at a time, stirring as the rice continues to cook and absorb liquid.
After 15-20 minutes, most of the broth should be absorbed, rice should taste tender but slightly firm to the bite. There will still be a good amount of sauce in the pan; risotto isn’t fluffy and dry like a pilaf, but retains a slightly soupy texture.
Before you add your last ladleful of broth, stir in the shrimp to cook through as the liquid is absorbed.
Season the risotto with salt and pepper to taste, stir in the remaining butter, the Parmesan, parsley, and chives, and serve immediately.