Leek risotto with parmesan crisps
Ingredients
- 2 medium leeks, sliced
- Thick slice of butter
- 3-4 tarragon stalks, leaves only
- 2 good spilling handfuls of arborio rice (about 200g/7oz)
- 175ml/6fl oz wineglass dry white wine
- 1 litre/1 pint 15fl oz hot homemade chicken stock (the stock can be made from leftover roast chicken)
- Salt and freshly ground black pepper
- 2 heaped tablespoons finely grated parmesan cheese
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