A week or so ago we had a terrific rainstorm in Lucca. I got caught in it and, despite my big purple umbrella, came home soaking wet. I spent the rest of the afternoon sitting near my window, listening to rain fall and watching colorful umbrellas pass by. 

After a week of warm spring weather, that cold and rainy day felt as if we’d stepped back into March.  Rainy weather is perfect for staying inside, reading, and sipping a coffee.  I had a good book and my Moka pot was fired up so no complaints about the weather from me!

It was also perfect weather for my favorite Italian comfort food – risotto.  Luckily, I happened to have some great risotto ingredients in my fridge – a leek and some mushrooms.  I also always have some Arborio rice on hand, so there was no need to venture out again into the storm in order to make dinner.

I didn’t have a recipe for this risotto, so I just improvised as I went along.  The results were delicious and just the perfect meal for a wet and chilly evening. I am glad I made notes as I cooked, because this is a risotto I will definitely make again. Here’s the recipe:

  Mushroom and Leek Risotto (serves 2)

 ¾ cup risotto rice  (Carnaroli or Arborio)

1 and ½ oz dry white wine

2 tsp extra virgin olive oil

2 c. hot vegetable broth

2 and ½ tablespoons butter, divided

 1 medium leek, (about 1 cup sliced)

4-5 oz mushrooms , sliced fairly thin.

Bring vegetable broth to a simmer while prepping the other ingredients.  Is homemade broth  best?  Of course, but let’s be real –  a good quality store bought vegetable broth works just fine and saves a lot of time and effort.  Just be sure it isn’t too salty!

Cut the white and light green part of a leek in half lengthwise and then slice each half thinly across.   Sauté the leeks in ½ tablespoon of butter until soft.  Set aside for now.

 In medium sized heavy bottom pot, heat the olive oil and add the rice.  Toss to coat rice with oil and cook gently for ~ 2 minutes.

Next, add the wine and allow it to evaporate quickly.   This is where it starts to smell wonderful!

Once the wine evaporates, add ½ c. of the hot broth and all of the cooked leeks.  Stir well. Reduce the flame to low and stir frequently while the broth is slowly absorbed.  

 Continue adding broth in about ¼ cup increments, stirring while the rice absorbs each addition.  Always allow the broth to be absorbed before adding the next amount. Keep stirring frequently. 

 Meanwhile, heat 1 tablespoon of butter in a large frying pan, add the mushrooms, and cook over a medium-high flame, stirring as needed to prevent sticking.  The goal is to brown the mushrooms quickly and to hold the juices in rather than allow the mushrooms to simmer in their pooled juices.  When finished they should be browned, dry, but not crispy.  Add a pinch of salt and about 5 grinds of black pepper.  Set aside for now.

 With the last ¼ cup of broth, add ¾ of the mushrooms.  Keep stirring while the last of the broth is absorbed.  Taste (cook’s benefit!) and add salt if needed.  Risotto should look creamy but not soupy or gummy.  When done, add 1 tablespoon of butter.  Stir and serve immediately.  Top each serving with a few of the reserved mushrooms.

This recipe makes a small batch of risotto, enough for two people.  It can easily be doubled.

Note that there is no cheese in this risotto.  Adding cheese during cooking tends to result in a gummy rather than creamy dish.   You can always add a bit of parmesan at the table but I think this risotto is best without any cheese at all.  Just let that mushroom flavor shine!