From The Savory Way by Deborah Madison.
For the rice:
-Bring a large pot of water to boil for the rice. (You boil the rice and then strain it so it doesn’t matter exactly how much water.)
-When the water comes to boil add 1 tsp salt and 1½ cups Arborio rice and give the pot a stir.
-Gently boil the rice while you make the sauce, about 15-18 minutes for white rice.
-When the rice is tender, pour it through a strainer, put it in a serving bowl and keep warm.
For the sauce (while the rice cooks):
-Cut 2 leeks in half the long way, discarding the top inch and clean them thoroughly under running water.
-Chop them into half moon shaped pieces.
-Wash 3 stalks of celery and then dice into small pieces.
-Warm 3-4 TBS olive oil and/or butter in a sauté pan and add the leeks, celery and ½ tsp fennel seeds.
-Let cook for 5 minutes, add a pinch of salt, pepper and ½ cup dry white wine or stock and simmer for 5 minutes until the wine is reduced.
-Add 1 (more) cup stock and simmer 20 more minutes until liquid is mostly evaporated.
-Toast 2 TBS pine nuts in a cast iron skillet over low heat until golden and then set them aside.
-Put the rice in a serving bowl and add 1 cup (3 ounces) of Fontina cheese, the leeks and the pine nuts.
-Toss together and season with salt and black pepper.
-Garnish with some grated Parmesan cheese.