Goats Cheese & Leek  Risotto

This is an unusual, but very luxurious, take on the classic Italian staple risotto dish. As with all risottos, patience is a virtue; resign yourself to much stirring.


·         50-100 gm unsalted butter

·         1 clove of garlic, crushed and chopped finely; remove skin

·         2 large shallots, finely chopped

·         1 leek, sliced into rings

·         4-5 oz risotto rice of choice

·         Half glass of dry white wine

·         500 ml vegetable stock, hot

·         100 ml goat’s milk, warm

·         Olive oil, splash

·         Chives, chopped

·         100 gm goat’s cheese


1.         Sweat shallots, garlic and leek in butter over a medium heat until soft, but not coloured.

2.         Add rice and cook for 1 minute until transparent. Add wine, and stir until absorbed.

3.         Add stock, a little at a time,* stirring constantly until absorbed. Then repeat with the milk. Add more stock if the rice is under-cooked.

4.         Season with sea salt and milled pepper, and add a little olive oil.

5.         Stir in the crumbled goat’s cheese 30 seconds before serving. Sprinkle with chopped chives.

* It’s a good idea to have the stock in a separate pan, simmering on a low heat.