1. Remove the green part of the leeks and cut them into very thin slices.

2. Sweat them in a covered pan with 2 tablespoons of oil, a little broth, saffron, and salt.

3. Toast the rice in 1 tablespoon of oil.

4. Wet the rice with white wine and let it evaporate.

5. Add half of the vegetable broth to the rice and stir.

6. Add the leeks to the rice.

7. Gradually add more vegetable broth during cooking.

8. At the end of cooking, cream the risotto with grated Grana cheese.