Freeze this raw and then cook it after defrosting it, serving it piping hot. At a pinch, you can freeze it cooked and then serve it at room temperature after defrosting it. The topping must be made on the day.
Six leeks (washed and chopped), 500g of Arborio rice, three eggs, 200ml of cream, 100g of ground almonds, 200g of freshly grated Parmesan, olive oil, a little butter (to grease the tin).
For the topping: 100g of shelled walnuts, four leeks (washed and sliced), a generous amount of freshly washed rocket leaves, two tablespoonfuls of chopped parsley.
Boil the leeks and rice for about 10 minutes in plenty of well-salted water. Drain off the water and into the rice and leeks stir the eggs, cream and cheese. Grease an oven-dish thoroughly with butter and line the base. Dust it down with the ground almonds. Pour the mixture into the dish and drizzle the surface with olive oil. Preheat the oven. Bake it gas mark 5/190C until it is golden, which takes about 30 minutes.
To make the topping: fry the leeks, parsley and walnuts, season them with salt and pepper and let them cool, then toss them with the rocket. When the rice is ready, turn it out, and top it with this mixture.