Mushroom Leek & Gruyère Risotto
175g Baby Leeks
250g Chestnut Mushrooms
80g Gruyère, finely grated
320g Arborio Risotto Rice
Handful of chopped parsley
1 small glass white wine
Chop the mushrooms into chunks. In a large pot, fry them in the butter until they have shed their water. Chop the leeks into 15mm chunks (leave out the worst of the green part) add them to the pan, and fry until they have a little colour. Add the rice and stir until it is glazed.
Add the wine and boil off the alcohol. Add the stock gradually, stir, and add more when it has been absorbed. When the rice is al dente, make sure the risotto is not too dry and add the parsley and then the cheese, stirring quickly and thoroughly. Grind in black pepper, cover the pot and leave it off the heat for 4 minutes. Serve.