Italian Strawberry Risotto

6 Tbsp unsalted butter
1/4 cup leeks, finely chopped
2 cups Arborio rice
2/3 cup dry white wine
4 cups chicken broth, heated
1 cup strawberries, sliced
1/2 cup Parmigiano-Reggiano cheese, grated

In a heavy saucepan over medium heat, melt the butter, then add the leeks and cook until they become translucent.

Add the Arborio and stir to coat well with the melted butter and leeks.

Slowly start pouring in the wine in small portions, stirring constantly, and letting each portion of wine get absorbed before adding more. Remember to keep stirring while you do this.

Once all the wine has been used, start to add the broth, 1 ladle at a time, stirring until it has been absorbed.

Continue to add the broth a ladle at a time, stirring continuously, waiting until that ladle is absorbed, then adding another, and continuing.  This will take about 20 to 25 minutes. The rice will get creamy and tender, but should still have some 'al dente' feel to it.

Remove the saucepan from the heat and stir in the sliced strawberries and cheese, stirring to melt the cheese.
Serve warm or room temperature.