Leek And Taleggio Risotto

Serves 2 generously 50g butter
2 large leeks, chopped and rinsed
2 large cloves of garlic, peeled and sliced
a little dried oregano
225g arborio rice
900ml hot vegetable or chicken stock
225g taleggio or other soft, creamy cheese such Camembert, cut into thick slices

what to do:

Put the butter into a shallow, heavy-bottomed pan and add the leeks and garlic. Cook over a moderate heat, stirring occasionally, until the leeks are soft. Don't hurry this; let the leeks cook slowly for about fifteen to twenty minutes, but stop cooking before they colour.
Stir in the oregano, a teaspoon or so will do, and the rice. Pour in three ladles of hot stock and stir. Leave to simmer gently, stirring regularly, until the stock has almost all been soaked up by the rice. Add more stock and leave to cook once more, at a gentle pace, then add more when that too has gone. It will stick if you forget to stir it. The rice will be plump and tender after about eighteen to twenty minutes. Taste it to see if it is done to your liking; it should have a bit of bite left in it but should be quite tender.
Stir in the cheese at the last minute - it will melt creamily. Check for seasoning; it will need both salt and black pepper.