Finely slice the leeks, keeping a bit of the green part and wash thoroughly in cold water to remove the dirt. Dry in a salad spinner. Gently cook the leeks in a pan with the oil and 1 tbsp. of butter.
Add the rice and stir with a wooden spoon. Pour in the white wine, and always stirring, let it evaporate. Then start ladling in the broth a bit at a time as it is absorbed by the rice. Risotto takes about 20 minutes to cook.
When it is done, add the cubed Raschera cheese and the remaining butter. Stir and taste for saltiness. Add salt if necessary and freshly ground pepper.
Serves 4
