Recipe adapted from Taste.
Here’s what you need:
3-4 large leeks
2 tablespoons butter
1 tablespoon olive oil
1 1/4 cup paella rice, or, risotto rice (aka Arborio)
1/2 cup white wine
4 cups broth or stock
1/4 cup chopped fresh dill, or other herb of your choice (optional)
3 cups shredded gouda, fontina, gruyere, or a combination
4 eggs (or 2 whole eggs and two egg whites)
salt and pepper
Here’s what you do:
1. Trim the ends off the leeks. Remove any not great outer leaves. Then, cut the leeks in half, separating green from white. Starting with the green ends, cut in half lengthwise, and then cut into 1/4 inch half moons. Submerse in a bowl of cold water for 5 minutes to allow all the grit to fall away.
2. In an ovenproof pot with a lid, melt the butter and olive oil over medium heat. Drain the green leek pieces and add them to the pot, season with salt, cover, and allow to cook for five minutes.
3. While the green leeks are cooking, prep the whites the same way. (Cut in half lengthwise, then in 1/4 in pieces, then soak in water.)
4. Add the white leek pieces to the green, stir, re-cover the pot, and cook another 5 minutes.
5. Remove the lid, turn the heat to high, and continue to cook until most of the leeks’ water has evaporated. Add the rice, and stir, allowing to toast for 1-3 minutes.
6. Add the wine, stir, and allow to simmer for a minute or two.
7. Add the broth/stock and herbs (if using), stir, cover and bring to a simmer. Turn down the heat to maintain the simmer. Keep the pot covered, and cook about 5-7 minutes, until most broth has been absorbed.
8. Stir in 2 cups of the cheese. Taste, and season with salt and pepper.
9. Then, beat the eggs, and quickly pour about 1/5 of the egg volume into a little well before it closes in on itself again. Turn down the heat, cover the pan, and allow to continue cooking until eggs are set and liquid absorbed (about 10 minutes).
10. Turn the broiler to high. Uncover, sprinkle the remaining cheese on the top of the rice, and place the pan in the broiler about 5 minutes, checking ever minute or two.
When the top is bubbly and browning, remove and enjoy!