Italian risotto with carrots and leeks

02411 FRIULIAN RISOTTO with carrots and LEEKS INGREDIENTS for 4 PEOPLE 400 g of rice, 1 leek, 300 g carrots, 60 g butter, 1 dl of dry white wine and fragrant, 80 g of grated aged Montasio (without Parmesan and Parmesan are fine), 1 l of broth of meat prepared with 2 nuts, salt, pepper. Peel leeks eliminating the dark green part and small roots and cut it into thin slices. If are traces of Earth into the rings, wash them well and dry them on absorbent kitchen paper. Peel the carrots and cut them into rings also. Heat half the butter in a casserole with low edges and let them Saute carrots and leeks over medium heat for 10 minutes without taking colour. Turn up the heat and add the rice. Stir for 1 minute and add the wine. When these will have been entirely absorbed, add little by little the boiling broth, by salting halfway through the cooking. When the rice is al dente, turn off the heat, add the remaining butter and the cheese and mix. Let stir for a few minutes, stir a last time and serve with freshly ground pepper.