DOLCELATTE AND LEEK RISOTTO.

A simple dish that serves four and is ready in about half a hour.

The ingredients are 50g of butter, two leeks that have been halved and sliced, two finely chopped garlic cloves, 300g of Arborio rice, 200ml of white wine, one litre of hot light vegetable stock. Three tablespoons of chopped fresh flat-leaf parsley and 150g of roughly chopped dolcelatte cheese.

Melt the butter in a large frying pan and add the leeks. Cook gently for ten minutes until they are softened but not coloured, add the garlic and cook for another two minutes. Stir in the rice until it is coated in the buttery mixture and then pour in the wine, bubble the mixture rapidly for a minute or so.

Begin adding the stock, a ladleful at a time while gently simmering and stirring. Keep going for just under 20 minutes until the rice is creamy with just a little bite.

Place a let on the pan and let it stand for a minute once the dish is cooked. Carefully stir in the cheeses and scatter the parsley before spooning into warmed dishes.