Place prosciutto and truss tomatoes on baking paper and cook in Kleenmaid oven 190oC for 10 mins.
Remove from oven and break into small pieces when cool.
Place fry pan on Kleenmaid induction cook top on number 8. Add oil and sauté leek and garlic together.
Bring the Kleenmaid Induction cook top down to 6. Add rice and coat with oil.
Add wine and chicken stock. When the liquid starts to simmer place tea towel over the frypan and place the lid on top. Reduce the heat to number 3 and cook for 20 minutes.
When moisture has evaporated add tarragon, tomatoes and prosciutto to rice and stir.
Stir in Blue cheese and parmesan cheese and serve.