Cup of Yum
1. Bring the stock to the boil and then add in the saffron. Set it over a very low flame to keep warm.
2. Top and tail the leek (If making the charred leeks cut six 1 cm disks and reserve later.)
3. Chop the remaining leek into half moons.
4. Heat the oil and butter in a heavy based sauté pan.
5. Add the chopped leeks and cook for 3-4 minutes over a medium heat, until softened.
6. Add in the rice and stir to coat in the oil, until the rice is starting to toast.
7. Pour in the the wine and stir continuously until it has been absorbed.
8. Reduce the heat to low and add a ladleful of stock to the rice.
9. Simmer and stir until it has been absorbed then add another ladle of stock.
10. Repeat this until all the stock has been added. At this point the rice should be nicely al dente and have a oozy consistency.
11. Remove from the pan from the heat, grate in ⅔ of the parmesan. Add the butter and then beat it into the risotto with a wooden spoon. Put the lid on and set it to one side for 5 minutes.
12. Serve with fresh parmesan and chopped parsley - or make the Charred Leeks and Parsley Oil.

To Serve this with Charred Leeks and Parsley Oil

1. Get a frying pan super hot then add a drizzle of oil.
2. Cook the reserved leek disks until they have a nice char on them. Turn and cook on the other side.
3. Finely chop the parsley and mix it into the EVOO.
4. To serve spoon the risotto into a bowl, add the charred leeks. Shave over the remaining parmesan and drizzle with the parsley oil.