I first made this after watching the delightful Nigel Slater cook it up on his programme, I've adapted it by adding peas and parsley. It's very simple but so delicious and satisfying.
Fry sliced leeks in some butter and olive oil,
add arborio rice and saute gently before adding some white wine,
stir continuously adding vegetable stock by degrees. Lastly add chopped parsley and frozen peas and season to taste, keep stirring until all liquid is absorbed.
Grate some Parmesan cheese into mounds on a greased baking sheet, then press down gently and bake for about 8 minutes until bubbling and golden, remove when cool and serve with the risotto.
These Parmesan crisps are so easy to make but look so impressive..they'd be a good aperitif nibble too.
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