Serves: 2 as main, 4 as starter
1 tablespoon oil
2 baby leeks (or fat spring onions), finely sliced (I used spring onions)
300g risotto rice
125ml white wine
½ teaspoon Dijon mustard
1 litre hot vegetable stock
125g Cheddar, chopped (I prefer to use a mature cheddar)
chopped fresh chives
Melt the butter and oil in a medium-sized pan and cook the sliced baby leeks until they have softened.
Add the risotto rice and keep stirring for a minute or so, then turn up the heat and add the wine and mustard, stirring until the wine is absorbed.
Start ladling in the hot stock, letting each ladleful become absorbed as you stir, before adding the next one.
Stir and ladle until the rice is al dente, about 18 minutes, then add the cheese, stirring it into the rice until it melts.
Take the pan straight off the heat, still stirring as you do so, and spoon the risotto into warmed dishes, sprinkling with some of the chopped chives.