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Begin by melting butter with oil in a pan, then tenderly sauté the baby leeks.
Stir in the risotto rice and cook briefly before cranking up the heat to add the wine and mustard, making sure the wine is completely absorbed by the rice.
Start by gradually adding the hot stock, one ladle at a time, ensuring each portion is fully absorbed before introducing the next.
Keep up this method, stirring often, until the rice achieves an al dente texture - this should take approximately 18 minutes.
Once achieved, blend in the cheese until it seamlessly melts into the rice.
Take the pan off the heat while continuing to stir, then dish out the risotto into pre-warmed bowls, finishing off with a garnish of chopped chives.