Method

• Heat the oil add the onions and cook slowly until softened
• Add the rice and cook for 5 more minutes then add the wine and saffron and reduce
• Add the hot stock and cook for 15-20minutes
• In a separate pan sauté the leeks in the hot oil for about 10 minutes until they are tender
• Then add the diced tomatoes
• Bring the two mixtures together once the rice is cooked
• Add the diced butter and then the goats cheese, stir in until the butter is melted then add the grated parmesan
• Then taste - it should only need pepper as the saltiness from the cheese should be salty enough