This might seem odd to Italians but it works beautifully: the starchy rice, the sharp Cheddar, both are the perfect counterpoint for each other.

I make this on days when I need to escape to the kitchen and have a good, quiet, relaxing and mindless 20 minutes staring into the middle distance and stirring. I heartily recommend it.

Serves: 2 as a main, 4 as a starter

1 tablespoon butter
1 tablespoon olive oil
2 finely sliced baby leeks (or fat spring onions)
1½ cups risotto rice
½ cup white wine
½ teaspoon dijon mustard

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