Ingredients

• 2 medium leeks
• sliced
• thick slice of butter
• 3-4 tarragon stalks
• leaves only
• 2 good spilling handfuls of arborio rice (about 200g/7oz)
• 175ml/6fl oz wineglass dry white wine
• 1 litre/1 pint 15fl oz hot homemade chicken stock (the stock can be made from leftover roast chicken)
• salt and freshly ground black pepper
• 2 heaped tablespoons finely grated parmesan cheese

Directions

• Scatter the chopped leeks into a large shallow pan
• add the butter and some tarragon leaves and cook over a gentle heat
• stirring from time to time
• until the leeks soften and become translucent but not coloured
• about 12-15 minutes.
• Stir in the rice to coat in the butter
• then add the wine and let it bubble until the liquid has pretty much disappeared. Little by little add the hot stock
• a couple of ladlefuls at a time at the most. When the rice absorbs the liquid and starts to diminish in the pan
• you can add another ladle or so
• stirring the rice often. Continue cooking until the rice has become plump and creamy but still has a little bite left in it
• about 20 minutes. Season
• to taste
• with salt and freshly ground black pepper.
• The parmesan crisps can be made about ten minutes before the serving the risotto. Place each spoonful of finely grated parmesan into a non-stick pan over a low heat and flatten slightly with the back of a spoon so it looks like a biscuit. Leave it to cook gently
• so that the parmesan melts and forms a little crust. Once it is crisp on the bottom
• very carefully flip it over using a palette knife. Cook for a minute or two on the other side and then remove from the pan. Serve the risotto in two bowls
• both topped with a parmesan crisp.