Leek tartare:

1. Heat some extra virgin olive oil in a frying pan and add the sliced leeks. Cook over low heat, add the broth very slowly and cook the leeks to a tartare.
2. Grease four molds and line the bottoms with parchment (cut to fit the molds) and put in the leek tartare. Set aside.

Pork cheek sauce:

1. After cooking the pork cheeks, strain the liquid into a saucepan and reduce to 1/3.
2. Take 100 ml (6 tbsp.) full-bodied red wine, reduce it over the heat, add 30 ml (1 oz.) sapa (cooked grape must), reduce again lightly and add the liquid from the pork cheeks.
3. Cook for 10 minutes and strain.

Making the risotto:

1. Put clarified butter into a saucepan, add the rice, toss it and add the broth.
2. Cook for about 18 minutes, remove from the heat and emulsify with butter and Parmigiano Reggiano cheese.
3. Put the risotto into the molds and set aside for 2 minutes.

Presentation:

1. Turn the risotto out of the molds onto four soup plates.
2. Cut the two pork cheeks into 12 pieces.
3. Put 3 pieces of pork cheek onto each plate, add the sauce and serve immediately.