- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 finely sliced baby leeks (or fat spring onions)
- 300 grams risotto rice
- 125 millilitres white wine
- ½ teaspoon Dijon mustard
- 1 litre hot vegetable stock
- 125 grams chopped Cheddar cheese
- 2 tablespoons 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.
Culinary Creations 