Cheddar cheese Risotto

1 tablespoon butter 1 tablespoon olive oil 2 finely sliced baby leeks (or fat spring onions) 300 grams risotto rice 125 ml white wine teaspoon dijon mustard 1 litre hot vegetable stock 125 grams chopped cheddar cheese 2 tablespoons chopped fresh chives

Method
1. 2. Melt the butter and oil in a medium-sized pan and cook the sliced baby leeks until they have softened. Add the risotto rice and keep stirring for a minute or so, then turn up the heat and add the wine and mustard, stirring until the wine is absorbed. Start ladling in the hot stock, letting each ladleful become absorbed as you stir, before adding the next one. Stir and ladle until the rice is al dente, about 18 minutes, then add the cheese, stirring it into the rice until it melts. Take the pan straight off the heat, still stirring as you do so, and spoon the risotto into warmed dishes, sprinkling with some of the chopped chives. Additional information - for vegetarians make sure that the cheese is a brand that doesn't contain animal rennet.

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