150gtaleggio cheeserind trimmed off and ripped into pieces
50gParmesan cheesegrated, plus extra to serve
Sea salt and freshly ground black pepper
Instructions
Preheat the slow cooker.
Melt the butter with the oil in a large frying pan over medium heat. Add the onion and cook for 5 minutes until softened. Add the leeks, garlic and thyme and cook for another few minutes until softened, then tip everything into the slow cooker. Add the rice and stir around to coat in the garlicky butter, then add the wine and hot stock and season with salt and pepper. Cook on HIGH for 1 hour, until the rice is tender.
Stir the taleggio and Parmesan into the risotto until melted. Taste and adjust the seasoning if needed, before serving with extra Parmesan to sprinkle over