Put rice in pan, toast very lightly. Remove from pan.

In the meantime, char the chiffonade leeks, fry the finely diced shallot and a clove of garlic. Return the rice to the pan.

Add the white wine and once evaporated slowly add the stock (add any cut offs and the black garlic and peppercorns to the stock), a ladle at a time.

Once the rice is cooked, add seasoning, add butter and parmesan and gorgonzola.

Plate and add gorgonzola and chestnuts to the risotto and finish with chive oil.