Risotto rice (arborio, carnaroli or vialone nano - I would recommend carnaroli), vegetable stock, leek, parmigiano, pistachios, basil oil, buttermilk.
1) Slice the leek and add into a hot pan along with a generous glug of basil oil. Stir through and after 30 seconds add in 1 cup of risotto rice (this will serve one - add a half cup for each additional person).
2) Stir through until the basil oil has coated the rice evenly. When you see the grain of rice becoming clear, revealing a white dot in the centre add a glass of white wine and stir through.
3) Add a ladle of vegetable stock and continue to stir the rice.
4) Add additional stock, ladle by ladle as the stock cooks off. With the last ladle add a few tablespoons of parmeggian.
5) When the rice is soft (takes about 20 minutes) serve topped with pistachio nuts. A good risotto will be a little soupy rather than dry. It should be possible to form a mound of rice but when the dish is tapped it should sink down. I added a little buttermilk to the rice to cut the richness of parmeggian.