Leek and dolcelatte risotto

1. Cut the top 3cm from the green end of the leeks into rings. In a large pan, gently fry the rings in ¼ of the butter with a pinch of salt for 5 minutes, or until softened. Tip into a bowl, cover and set aside. Finely chop the remaining leeks.

2. Melt the remaining butter in the same pan. Add the chopped leeks with a pinch of salt and sweat gently for about 8 minutes, until soft. Stir in the rice for a minute or two, until hot and thoroughly coated in the butter, then turn up the heat and tip in the wine. Bubble and stir until the liquid has evaporated.

3. Add 2 ladlefuls hot stock and cook, stirring, until absorbed. Add another ladleful and repeat. Carry on adding stock, stirring constantly towards the end, until the rice is al dente and lightly bathed in creamy liquid. It should be slightly resistant in the middle, but without chalkiness: about 17-20 minutes.

4. Stir in the dolcelatte and hard cheese; season, cover, and allow to stand for 4 minutes. Ladle into wide bowls, top with some of the fried leeks and add a trickle of olive oil, if liked, before scattering with more hard cheese. Finish with a grind of black pepper and serve. LH