Method

• In a large saucepan cook leeks and garlic in hot oil until tender
• Add uncooked rice
• Cook and stir over medium heat 5 minutes more
• In a saucepan heat broth
• Slowly add 1 cup of the hot broth to the rice mixture, stirring mixture constantly
• Continue to cook and stir over medium heat until liquid is absorbed
• Add another 1/2 cup of the broth to the rice mixture, stirring constantly
• Continue to cook and stir until liquid is absorbed
• Add another 1 cup broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed
• (This should take about 15 minutes
• ) Stir in the remaining broth
• Cook and stir until rice is slightly creamy and just tender (add additional broth, if necessary, and cook until rice is just tender)
• Stir in the shredded radicchio or endive, shredded Parmesan cheese, and snipped parsley
• Garnish with green onions, if desired
• Serve immediately
• Pass cracked pepper
• Makes 6 side-dish servings