Ingredients

• 4 cups veggie broth, mushroom broth, or chicken broth

• 1/2 cup water

• 3 tablespoons olive oil

• 2 leeks sliced

• 4 fat garlic cloves, rough chopped

• 8oz chanterelle mushrooms, torn or sliced

• Salt and pepper

• 1 cup arborio rice

• 1/2 cup white wine

• 1/2 cup parmesan or pecorino

Instructions

1. Heat broth and water in a medium pot on the stove.

2. Slice the leeks into thin half-moons.

3. In a large skillet or dutch oven, heat the oil over medium heat. Add the sliced leeks, garlic, and mushrooms, season generously with salt and pepper, and sauté, stirring until mushrooms release their liquid. Turn the heat up and caramelize the mushrooms a bit, cooking off their liquid.

4. Lower heat to med-low and add the rice to the dutch oven, toasting the rice a bit, 2-3 minutes. Add the wine, and scrape up any brown bits. Cook off all the wine.

5. Ladle the warm broth into the rice- one cup at a time, stirring, scraping up any sticking rice, and letting the rice absorb the broth before adding more. Increase heat to medium. This process will take about 20 minutes. If rice is sticking to the bottom of the pan, lower heat back down to med-low.

6. Once 4 cups of broth are absorbed and the rice is done ( tender, creamy yet al dente at the very center – still holding its shape) stir in the cheese and taste, adjusting salt and pepper to your liking. If you’d like a little acid -a tiny amount of lemon zest is nice here or a couple of drops of vinegar.

7. If you want it a bit looser, stir in more broth.

8. Divide among bowls and serve. Feel free to drizzle with olive oil, lemon zest or more parmesan.