Directions

1. Heat olive oil in a large, wide saucepan or medium-sized Dutch oven. Add leeks and fennel, and cook gently for 10 to 12 minutes, until tender and wilted. (This can be done ahead of time.)
2. Add rice and stir well. Cook a few minutes, until rice is well incorporated.
3. Add about 1 cup (250 mL) stock and stir until all the liquid has evaporated. With the temperature set between medium and medium-high, continue adding liquid by the ladleful, about ½ cup (125 mL) at a time, stirring almost conti-nuously, until the rice is tender but not at all mushy. (This process should take about 18 minutes, and most of the stock should be absorbed.) If you run out of stock before the rice is tender, use boiling water. If the rice is tender and not all the stock has been used, simply save the stock for another time.
4. Remove from heat. Add salt and pepper, to taste. Stir in butter and cheese. Sprinkle with chives. Serve immediately.

Cooking Tip: Leeks can be sandy, so wash them well, slice, then swish them around in a large bowl of cold water. Use only the white and light-green parts of the leek. Fennel has a strong taste when eaten raw, but it becomes very mild when cooked. Trim off the ribs and use just the bulb.