Risotto with Pear, Grana Padano, and Balsamic Vinegar - Lidia

Ingredients

• 8 cups light chicken or vegetable stock
• 1/4 cup extra-virgin olive oil
• 1 finely chopped onion
• 1 cup sliced leeks, white and pale-green parts only, washed
• Kosher salt
• Freshly ground black pepper
• 2 cups Carnaroli rice (or Arborio if Carnaroli is not available)
• 3/4 cup dry white wine
• 2 medium Bartlett pears, peeled and grated
• 4 tablespoons unsalted butter, cut into bits
• 1 cup freshly grated Grana Padano
• 1 cup thinly sliced celery and celery leaves
• Aceto Balsamico Tradizionale, or reduction of regular balsamic vinegar (see bottom of directions)