Leek and Cheese Risotto

Pour the oil into a shallow, heavy-bottomed pan and add the leeks and garlic. Cook very slowly over a moderate heat, stirring occasionally until the leeks are soft but not coloured - about 15-20 minutes. Stir in the oregano and the rice. Pour in three ladles of hot stock and stir. Leave to simmer gently, stirring regularly, or until the stock has almost been soaked up by the rice. Add more stock and leave to cook again, at a gentle pace, then add more when that too has gone. It will stick if you don't stir it. The rice will be plump and tender, with a bit of bite, after 18-20 minutes. Crumble the cheese and stir into the risotto at the last minute - it will melt creamily. Check for seasoning - it will need both salt and black pepper.