Creamy Rice with Potatoes and Leeks

1 Tb extra virgin olive oil

1 large leek, white part only, washed and sliced

2 medium potatoes, peeled and diced

2 tsp balsamic vinegar or dry white wine

1 cup aborio or short-grain rice

2 1/2-3 cups water

1/4 cup grated Asiago, Fontina, or Parmesan cheese

Salt and freshly ground black pepper to taste

Heat the oil in a large saucepan over medium-high heat. When it’s hot, add the leek. Reduce the heat to medium and sauté, stirring often, until the leak is soft and limp, about 7 minutes. Add the potatoes and stir well. Add the balsamic vinegar or wine and the rice, and stir again to mix. Pour in the 2 1/2 cups of the water. Bring to boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until almost all of the liquid has been absorbed, about 20 minutes. (If the liquid is absorbed before the rice has cooked—that is, if the rice is still firm in the center—add 1/2 cup more water.) Remove the rice from the heat and stir in the cheese. Replace the cover and let the rice sit 5 minutes. Season with salt and pepper and serve right away.