Wash, clean and round slice the leeks, pour some EVO oil, salt and pepper in a pan and gentlly cook the leek at low heat for 10-15 minutes until tender.
In a frying pan, mix the rice with some salt, a drizzle of EVO oil and the white wine. Turn the heat at medium low and stir until the alcohol has evaporated. Then add the boiling water to cover the rice by 2 fingers. Stir regularly and adjust with boiling water if needed.
After 20' minutes, add 3/4 of the leeks to the rise and gently cook for another 20' minute until the rice is ready. Turn off the heat, add the Parmesan and the ash goat cheese (keep a couple of slices for decoration), stir with a 8 movement for a good 5 minutes/until the cheese had melted. Cover with the lid to rest for another 5 minutes (mantecatura).
Serve with the remaining leek and goat cheese on top for decoration.
