In the remaining oil (or, if you don’t want to use the animal fat, drain it and add 1 tbsp of olive oil), fry the leeks, garlic and chilli until soft (about three minutes). Add the rice and half a tablespoon more olive oil and stir to cover. Add half of the lemon zest, salt and pepper to season and the mixed herbs. Add all of the wine. Stir and let it simmer for two minutes.