Use the leaves which break or the esternal leaves but which are very crisp, wash them very well, cut them into pieces and sauté them in a slightly-fried onions, garlic, oil and butter. 
Put half glass of white wine. Add rice and then, little by little some boiling broth. When it’s cooked for the three-fourths (8 minutes) put a big knob of butter, or a glass of cream and a lot of pamigiano cheese. Add some boiling broth if necessary to solidify the “risotto” and add a grinding of white pepper at the end.