2 medium leeks, sliced
3-4 tarragon stalks, leaves only
2 good spilling handfuls of arborio rice (about 200g/7oz)
salt and freshly ground black pepper
thick slice of butter
2 heaped tablespoons finely grated parmesan cheese
1 litre/1 pint 15fl oz hot homemade chicken stock (the stock can be made from leftover roast chicken)
175ml/6fl oz wineglass dry white wine