• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 2 small leeks or 2 large green onions (finely sliced)
• 1 1⁄2 cups arborio rice
• 1⁄2 cup white wine
• 1⁄2 teaspoon dijon mustard
• 3 (14 1/2 ounce) cans hot chicken broth
• 1 cup cheddar cheese (grated)
• 2 tablespoons chives (chopped)

To cook leeks:

• Heat butter and oil in medium-sized saucepan over medium heat until butter melts
• Add leeks
• Cook for 5 minutes or until softened

To cook rice:

• Add rice
• Cook stirring for 1 minute
• Increase heat to high
• Stir in wine and mustard
• Cook stirring for 4 minutes or until wine is absorbed
• Add 1 ladle of hot broth
• Cook for 5 minutes or until broth is absorbed
• Repeat dding broth and cooking until rice is al dente (about 20 minutes)
• Stir in cheese until it melts
• Remove pan from heat still stirring
• Spoon into warm dishes
• Garnish with chopped chives