Ooops. Here's the recipe for the risotto...

Name:
Leek and Taleggio Risotto

Book:
Nigel Slater, Real Food (Fourth Estate, London, 1998)

Date(s) cooked:
10th July, 2000/19th January 2002/27th April, 2003/26th January, 2008/2nd February, 2008/4th September, 2008/18th September, 2008/30th April, 2009


Comments:
"Supremely simple and can definitely be described as "soothing". Made for lunch the day after Rex was born and was amazed at how such a few ingredients could create such a divine taste. Nice one!"

"Made for Melonie and Janice Maxwell for lunch at Pearson College".

"Boys devoured. Definite favourite amongst the troops"

"Fourth time. Still amazing".

"Again using Mexican cheese".

"For Hattie's birthday".

"'Lissa made with Danish Blue for Ricardo, Bar, Emilee and Hector on their return visit to campus".

Recipe:
Serves 2 generously

50g butter
2 large leeks, chopped and rinsed
2 large cloves of garlic, peeled and sliced
a little dried oregano
225g arborio rice
900ml hot vegetable or chicken stock
225g taleggio or other soft creamy cheese cut into thick slices

Put the butter into a shallow, heavy-bottomed pan and add the leeks and garlic. Cook over a moderate heat, stirring occasionally, until the leeks are soft. Don't hurry this; let the leeks cook slowly for about fifteen to twenty minutes, but stop cooking before they colour.

Stir in the oregano, a teaspoon or so will do, and the rice. Pour in three ladles of hot stock and stir. Leave to simmer gently, stirring regularly, until the stock has almost been soaked up by the rice. Add more stock and leave to cook once more, at a gentle pace, then add more when that too has gone. It will stick if you forget to stir it. The rice will be plump and tender after about eighteen to twenty minutes. Taste to see if it is done to your liking; it should have a bit of bite left in it but should be quite tender.

Stir in the cheese at the last minute -- it will melt creamily. Check for seasoning; it will need both salt and black pepper.