Chop the leek and grate the cheese. Set aside.
Warm the chicken broth in a medium saucepan.
In a large saucepan melt 1 Tbsp butter over medium low heat.
Add the leeks and cook for 5 minutes, or until tender. Stir frequently.
Add the rice and toast for 3-4 minutes, stirring frequently.
Add the wine and stir frequently, until the liquid has absorbed.
Add a ladle of broth to the rice and stir frequently until the liquid has been absorbed. Repeat this process by adding 1 ladle of broth at a time. Once the broth has all been added, you will end up with a creamy rice mixture. This process takes about 15 minutes.
Stir in the cheese, 1 Tbsp butter, and black pepper. Serve warm, and enjoy!