• 3⅓ cups homemade or lower-sodium chicken broth
• 3 tablespoons extra-virgin olive oil
• 4 shallots, thinly sliced
• 1 leek, sliced (white and pale green parts only)
• 1½ cups carnaroli or vialone nano rice
• 1¼ cups young red wine
• ⅓ cup freshly grated Parmigiano-Reggiano or Grana Padano, plus more for serving
• Salt
• ⅓ cup roughly chopped walnut pieces
• Freshly ground black pepper

Heat broth in a medium saucepan to a very gentle simmer.

Meanwhile, in a large saucepan heat oil over medium heat. Add shallot and leek; cook, stirring frequently with a long handled wooden spoon, until softened, about 3 minutes.

Add rice, increase heat to medium-high, and cook, stirring frequently, until rice is translucent, about 4 minutes. Add ½ cup wine and cook, stirring frequently, until wine is mostly absorbed.

Add about ½ cup broth. Cook, stirring constantly, until broth is mostly absorbed. Continue adding broth in ½ cupfuls, stirring constantly, and allowing each addition to mostly absorb before adding the next, until rice is tender, yet firm to the bite.

Add remaining ¾ cup wine to risotto; stir to combine and remove from heat. Stir in cheese and season to taste with salt. Serve risotto immediately, sprinkled with walnuts, pepper and extra cheese.