Instructions: Pour the oil into a shallow heavy bottomed pan and add the leeks and garlic.

Cook very slowly over a moderate heat stirring occasionally until the leeks are soft but not coloured about 15-20 minutes.

Stir in the oregano (a teaspoon or so) and the rice.

Pour in three ladies of hot stock and stir. Leave to simmer gently stirring regularly or until the stock has almost all been soaked up by the rice.

Add more stock and leave to cock again at a gentle pace then add more when that too has gone.

It will stick if you dont stir it.

The rice will be plump and tender with a bit of bite after 18-20 minutes.

Crumble the cheese and stir into the risotto at the last minute it will melt creamily.

Check for seasoning it will need both salt and black pepper.

Serves 2

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