In a heavy bottomed pan, sweat off the leeks, spring onions, celery and the green chillies in a little butter and olive oil for 2 minutes.
Add the rice and fry it along with the veggies until the grains are evenly coated with the butter/oil.
Ladle the vegetable stock a little at a time until it is absorbed by the rice and continue to do so until the rice is al dente (becomes firm but not hard, bite-like). (You will add 3 times the amount of stock to the quantity of the rice)
Add the herbs and the blue cheese.
Garnish with torn basil leaves.
Mooli and Raw Mango Salad/Slaw
Grate or slice up the mangoes and the radish and mix all the ingredients together to serve with the risotto.