Directions

1. Melt half the butter in a large pan, add leeks and cook gently for 5 minutes. Cover with a lid and cook for a further 5 minutes. Remove lid, then stir in rice for 1 minute to combine.
   Pour in sherry and simmer until absorbed. Add half the stock, stir well, and once almost absorbed, stir in half the remaining stock. Continue to add remaining stock while simmering for 10 minutes or until rice softens but retains bite.
   Remove pan from heat and stir in remaining butter. Cover and leave for 5 minutes. Crumble over two-thirds of cheese and mix in. Spoon into 4 bowls. Crumble over remaining cheese, garnish with nuts and season with freshly ground black pepper.