Leek risotto and raclette gratin

Blanch spinach and parsley in a saucepan of salted boiling water until bright green (30 seconds). Drain, refresh in iced water, then squeeze out all excess water. Transfer to a high-speed blender, add 60ml water, season and blend until smooth. Set aside.

Heat butter and half oil in a large saucepan over medium heat. Add leek and cook, stirring occasionally, until softened (6-8 minutes). Add garlic and cook, stirring, until fragrant. Stir in rice to coat in oil and lightly toast (1-2 minutes), then add wine and stir until almost evaporated (2-3 minutes). Add hot stock a ladleful at a time, stirring continuously until stock is absorbed before adding the next, until rice is al dente (16-20 minutes; you may not need all the stock).

For béchamel, melt butter in a saucepan over medium-high heat, then stir in flour until sandy (1-2 minutes). Gradually whisk in hot milk until smooth, season to taste, bring to a simmer and stir continuously until thickened (1-2 minutes). Whisk in cheeses, check seasoning and remove from heat. Cover and keep warm.

Preheat oven grill to high. Fold spinach purée through risotto, then transfer to 2 baking dishes (about 1 litre-capacity each). Spoon over béchamel to cover. Grill until golden and slightly blistered (6-8 minutes).

Scatter gratin with micro parsley and finely grated nutmeg to serve.