1. Fry the leek (and any mixins that need frying) with a little oil in a large sauté or frying pan.

  2. Add the rice and fry for a couple of minutes. Supposedly you should be toasting the rice a little here, but I don’t think it makes much difference (plus if you go too far and burn the rice, you have to start over).

  3. ‘Deglaze’ with some wine, stir and continue to cook for a minute or so before adding just enough stock to cover everything. Continue topping up with stock and wine until the rice is cooked. Season to taste.

  4. Before serving, I like to remove from the heat and dump in a handful of grated parmesan. You don’t have to, but it does wonderful things to the texture.


You can make this up as you go along, but here are a handful of examples I like: