Customers

2 mains or 4 starters

Ingredients

2 big handfuls of arborio rice
1 medium onion, finely chopped
6 small leeks
olive oil
butter
1 clove garlic
500 mls or so of vegetable or chicken stock
slosh of white wine
100g butter
shavings of fresh parmesan cheese
salt and loads of milled black pepper

Method

• Sweat onion, garlic and green ends of leeks in olive oil in a fairly big, heavy bottomed saucepan.
• When nicely softened add rest of leeks and half the butter and give a good stir. When the butter has melted add the rice and a splash of stock.
• Season with black pepper and keep at a low temperature - continue to add stock slowly as it is absorbed.
• Once all the stock has been absorbed add wine, salt and more pepper and stir till there is no obvious liquid except the creamy sticky coating on the rice.
• Remove from heat, stir in the rest of the butter and allow to sit with lid on for a couple of minutes.

This risotto can be as plain or as fancy as you like; use cups as a mould and top with shaved parmesan as an elegant starter, or eat with rustic bread and salad for a cheap and easy dinner or lunch.