In a heavy-bottomed fry pan sweat shallots, garlic and leek in butter over a medium heat until soft, but not colored. (Add a little oil with the butter to prevent the butter from burning, although "sweating" vegetables should be done on a medium/low heat for best results.)

Add rice (do not rinse the rice before cooking as this washes away some of the starch which is what makes the dish creamy) and cook for 1 minute until transparent.

Add wine, and stir until absorbed.

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

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

Stir in the crumbled goat’s cheese 30 seconds before serving.

Sprinkle with chopped chives and/or garnish with parsley.