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Preheat oven to 190°C
Place leek pieces cut side up in a small baking tray
Season leeks with 2 tbsp olive oil, salt and pepper
Roast leeks for 25-30 minutes until charred and soft
Set a large saucepan to medium-high heat and add butter to melt
Allow butter to go golden (brown butter) until it gives off a hazelnut aroma
Add 1 tbsp olive oil to the pan
Add diced garlic and herbs, bring down the heat
Stir for 2 minutes before adding the rice
Stir everything together and pour in the white wine
Allow the rice to soak up all the liquid
Pour in a few tablespoons of hot stock and continue stirring
Keep adding stock gradually while stirring the rice
After about 15 minutes, add ⅔ of the roasted leeks and grated Grana Padano
Continue cooking until rice is soft but with a subtle bite
Season with salt, pepper and a squeeze of lemon juice if desired
Serve immediately with a slice of burrata on top
Garnish with grated Parmesan, remaining leeks and a spoon of Chilli Sambal