Leek and mushroom risotto




  1. Heat the butter and oil in a saucepan over a medium heat.

  2. Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft.

  3. Add the rice and wine and bring to the boil. Turn down the heat slightly and simmer until the wine is completely absorbed.

  4. Add the stock and simmer for 12 minutes, or until the stock is absorbed and the rice is completely cooked through.

  5. Add the Dolcelatte and stir with a spoon until melted. Season, to taste, with salt and freshly ground black pepper.

  6. To serve, spoon onto a serving plate.