Leek risotto with tarragon & toasted hazelnuts

Put 2 tbsp oil and 30g butter in a large saucepan or sauté pan and put on a medium heat. Add the leeks, salt and some freshly ground black pepper. Cook for 15 minutes, stirring from time to time, until the leeks are soft but have not taken on too much colour (you might need to reduce the heat a little).

Stir in the rice, return the heat to medium (if it’s been reduced), pour over the wine and let it bubble away for a couple of minutes until the liquid has mostly evaporated. Add the stock, a ladleful at a time, and cook for 25-30 minutes, stirring frequently and adding more stock whenever the liquid has been absorbed.

In a small bowl, mix together the chopped tarragon, lemon zest, 1/2 of the toasted hazelnuts, 1 tsp oil and a pinch of salt; set aside.

When the risotto is cooked but still retains a bite, add the remaining nuts to the pan, along with the cheese and whole tarragon leaves. Stir very gently to just combine. Pour over the lemon juice, dot with the remaining 10g butter and set aside for a few minutes until the butter has melted. Serve in warm bowls sprinkled with the herby nut mixture and freshly ground black pepper.