100g unsalted butter
1 clove garlic
2 shallots
1 large leek sliced in rings
250g arborio rice
half glass white wine
250ml vegetable stock
100ml warm goat's milk
glug of olive oil
bunch chopped chives
100g goat's cheese
Chop the shallots and garlic finely and sweat them with the leek in butter until soft, but make sure they don’t colour.
Add rice and cook for about one minute, until it has turned transparent. Add white wine and stir in until it has all been soaked up.
Add stock a little at a time, stirring constantly until all is absorbed then repeat with the milk until the rice is cooked and creamy. Add more stock than the recipe if the rice is still slightly undercooked. Season with sea salt and freshly milled pepper and a little olive oil.
Stir in the crumbled goat's cheese 20-30 seconds before serving. Sprinkle with lots of chopped chives.
• Chef’s note: Goat’s cheese can vary in strength from very mild to strong, and can be soft or hard, so experiment with different cheeses each time you make this. Personally, I like to use the mild crumbly cheese of Delamere for this dish.
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