Dilute chicken stock cubes in a pan of boiling water, and place on a low heat.

Heat the pan, add 1 tablespoon of olive oil, add the leeks and cook until soft, remove from pan and continue to drain off any surplus moisture.

Add 1 tablespoon of olive oil into the hot pan, add chopped onions, cook for 5 mins, then add the garlic puree, continue to cook until onions are transparent but not coloured.

Add the Carnaroli rice, cook until the grains become translucent, keep stirring to avoid the rice catching to the pan, add wine, allow wine to fully reduce.

Start adding the chicken stock, one ladle at a time, allowing each ladle to be almost completely absorbed before adding the next. Stir the risotto regularly to prevent it from sticking and to help it cook evenly. Keep checking the constancy of the rice by tasting.

Once you are happy with the consistency of the rice, ad the cooked leeks. Stir, adding a little more stock as needed to loosen to a slow-flowing consistency. Keep tasting.

Remove from heat, add the grated Cheddar cheese, once thoroughly mixed in, add the butter, and stir. Taste, correct the seasoning and serve immediately, ensure the portions are equal sizes.

Garnish with the crispy leeks, cheddar cheese crisps and parsley. Make sure the plates are free of any spillages. Presentation is everything.

Garnish 

Heat the vegetable oil in a pan, add the leeks rings, cook until crispy, place on a piece of kitchen as to absorb any residual oil

Preheat oven to 200c. Onto greased baking tray, place cheddar cheese, flatten to 6/8cm circles. Into the oven for approx. 10mins or until golden. Once out of the oven allow to cool slightly before removing from the tray.

Allow to cool on a wire rack and to harden before breaking into pieces.

Chop the parsley.