simple three cheese risotto

begin with a quick stock, chicken wings, cleaned leek, carrot, onion, organic vegetable stock cube. bring it to the boil, drop it to a strong simmer.

finely dice some onion and finley slice the inside of a leek, nicely cleaned. Meanwhile, peel some garlic down to the last layers and put in a pot of olive oil on a low, low heat.

now sweat the leek and onion with a little of the garlic oil on a med heat until soft in a large pot. Try not to use a heavy base pot, as the heat retention can overcook the risotto at the end. Turn the heat up and add the Arboria rice. Say, half a cup per person roughly.
stir constantly until the rice is translucent. add  a little white wine to deglaze. Now turn to a low heat and add a ladel of hot stock. stir, sitr,

when that is absorbed, repeat, keep stirring, you want to encourage the gluten and starches in the dish.

taste after roughly 10 minutes. if the rice is ALMOST perfect (the way you would want it in a restaurant minus a little cooking)  turn the heat off. add chopped provelone, small balls of bocconcini and a little finely grated parmasan. Salt, cracked pepper.  Fold all that through and put a lid on, allow to rest for 5 min.

In the meantime, chop some flat leaf parsley, and grate plenty more  parmasan or bitey peccorino. once rested, dish the risotto onto a large platter, garnish with parsley and cheese, drizzle a little excellent EVOO, and she's sweet bro.

optionally, you can squash the sweet mushy garlic in the other pot onto some bread and toast it for garlic bread on the side. Also may want to serve with some fresh rocket and lemon.