Stilton, Leek and Walnut Risotto

This..... This risotto is so good. It's slap your Britsh Mama good.

Ok my friend Chef Lauren came over and we made this, It's extraordinary the way these flavors come together. She made Veggie broth from the French Laundry. You don't have to do that but if you do the wow factor goes way up, but it's pretty amazing with store bought as well.

Here's what you do

Take 3 leeks white and green lower part only slice thinly and saute in 3 tablespoons of butter.

Add 1 clove garlic very finely diced, salt and pepper and then the 2 cups rice. Then saute for about 5 mins till rice is blooming a bit. Stir constantly. Over medium heat at this point add 1 cup dry white wine. Stir till incorporated into rice.

Using 8 cups of high quality veggie stock slowly add 1 ladle full at a time and cook rice for about between 40 to 60 mins till al dente. Stirring constantly. Al Dente, that means still a little chewy, you may not use all the stock.

Add 2 more tablespoons of butter and 4 ounces of crumbled Stilton cheese and 1/4 cup finely crushed toasted walnuts.

When ready to serve plate and garnish with another 3 ounces of stilton and 1/2 cup crushed toasted walnuts

Garnish with some chopped chives if desired.

Enjoy!