Instructions

1. Place the broth in a medium saucepan over low heat and keep it at a very low simmer.
2. Melt 1 tablespoon of the butter over medium heat in a large, high-sided sauté pan or Dutch oven. Add the leeks, a pinch of salt, and a couple of grinds of black pepper, and sauté until the leeks are fragrant and beginning to soften, about 4 minutes.
3. Add the rice and cook, stirring until the edges have turned translucent but the center is still opaque, about 2 minutes. You should also be able to smell the aroma of toasted rice.
4. Begin incrementally adding the broth one ladle at a time, stirring constantly. Wait to add another ladle until the liquid has been almost completely absorbed by the rice. Continue adding broth until the rice is al dente and the broth is creamy. Begin tasting the rice after about 12 minutes to gauge how far it has cooked. At this point, add the broccoli florets. The risotto is ready when the broccoli is tender, the rice is al dente (when it still has a bit of chew), and the dish has the consistency of thick porridge, 20 to 30 minutes total (you might not use up all of the broth). If you run your spatula through the risotto, the risotto should flow slowly to fill in the space.
5. Remove the pan from the heat and stir in the cheddar and remaining 1 tablespoon butter until melted. Taste and season with salt and pepper as needed. Serve immediately.