Ingredients

• 2 shallots
• finely chopped
• 2 garlic cloves
• 2 knobs of butter
• 170g/6oz riso superfino carnaroli (risotto rice)
• 200ml/7fl oz white wine
• 2 pinches saffron
• 750ml/27fl oz chicken or vegetable stock
• 30g/1oz cold butter diced small
• 40g/1½oz parmesan
• freshly grated
• 30g/1oz mascarpone cheese
• salt and freshly ground black pepper
• 2-3 leeks

Directions

• Pour the stock into a pan and heat on the hob to boiling point. This ensures the rice cooks quickly.
• In a separate casserole pan melt the butter.
• Add the chopped onion and cook very slowly.
• When the onion is cooked
• stir in the rice and allow it to be covered in the butter.
• Stirring continuously
• add the white wine and reduce completely.
• Gradually
• with a ladle
• add the hot chicken stock and the saffron
• stirring continuously.
• The rice should take between 15-17 minutes to cook. (The rice is done when it is tender but firm to the bite in the centre. If it is not tender add more stock
• it should never be cooked solid).
• When the rice is cooked
• remove from the heat and let it rest for approximately 1 minute.
• Now add the butter and parmesan and stir into the risotto.
• Season the risotto if necessary and place into a bowl.
• Slice the leeks lengthways in strips of about 2.5cm/1in wide. Brush with oil and chargrill on a griddle pan for 2-3 minutes.