Cheddar Cheese Risotto
1 tbsp unsalted butter
1 tbsp vegetable oil
2 baby leeks or fat spring onions, finely sliced
300g arborio rice
1/2 cup water -- or white wine
1/2 tsp dijon mustard
4 cups hot chicken or vegetable stock
1 cup grated cheddar cheese
2 tbsp chopped chives
Melt the butter and oil in a pan and cook the sliced baby leeks (or scallions) until softened.
Add the arborio 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, and then spoon into warmed dishes, sprinkling with some of the chopped chives.Serves 2 as a main course or 4 as a starter (according to Nigella). This served 4 as a main more than adequately!