Ingredients
300g carnaroli or arborio rice
3 leeks, caramelised
4 baby leeks
large pat butter, plus a little extra
50g/2oz parmesan
100g/3½oz fontina
1 glass white wine
pumpkin seed oil (optional)

For the Stock:
parsley stalks
1 carrot
2 leeks
1 potato
2 sticks celery
peppercorns
1 small onion
bay leaf

Method
1. First make your stock. The exact recipe depends on what is in a your cupboard. Don't use too much potato, the stock needs to be very clear.
2. To make the risotto: cook the leeks in the butter, slowly until they are translucent. Remove the leeks and set aside.
3. Turn up the heat, add the rice and half a glass of white wine. Then add the warm stock, bit by bit, until the rice is almost cooked.
4. Add the rest of the wine and the reserved leeks. Keep the heat on until the rice has just a little chewiness. Add a small pat of butter and the cheese.
5. To serve: top with baby leeks which have been blanched and griddled. Serve with slug of pumpkin seed oil.