Sweat the shallots, garlic and leek in butter until soft. Add the rice and cook until transparent.
Add the white wine and stir in until it has all been soaked up.
Add the stock a little at a time, stirring constantly until all is absorbed then repeat with the milk until the rice is cooked and creamy. (add more stock than the recipe if the rice is still slightly undercooked). Add salt and pepper and a little olive oil.
Add the Delamere cheese and stir in for 20-30 seconds before serving. Sprinkle with chopped chives.