Thinly slice the shallot and the white section of Leek. Add the 2 tbsps of Olive oil, Shallot, garlic, and leek to a large skillet or large saucepan. Saute the vegetables until they are soft and translucent. This should take about 5 minutes.

Add the cup of arborio rice and toast it until it is slightly darker

Add the chopped carrots

Add 1 cup of the pre-heated chicken stock. Stir while adding the chicken stock.

Continue adding the remaining stock in small amounts while the rice absorbs it, and the rice is al dente. This whole process should take about 15-20 minutes.

After all the chicken stock is absorbed add 3/4 cup of heavy cream. At this time your rice mixture will become a creamy risotto recipe.

Gradually stir in the 3/4 cup finely grated cheese (parmesan or pecorino). keep stirring while adding the cheese. By now you should have a perfect risotto texture.