Risotto with Leeks and Mushrooms

The wild-mushroom season was at its height one fall in Piedmont when we stopped for dinner at Trattoria Anna. To celebrate the season, the menu of the day had fungi in every course. I was afraid the dinner might be monotonous, but each dish was different and special. I knew I couldn’t get all of the kinds of mushrooms that were used in the risotto, but the waiter told me that leeks, onions, and garlic ensured it would be full of flavor. I make it with regular cultivated mushrooms and am pleased with the results.

Serves 6 to 8

INGREDIENTS:

• 5 cups Rich Vegetable Broth or chicken broth
• 4 tablespoons (½ stick) unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 medium leek, trimmed, well washed, and chopped
• 1 small onion, finely chopped
• 8 ounces cremini or portobello mushrooms, cleaned, trimmed, and sliced
• 2 teaspoons finely chopped fresh sage or ½ teaspoon crumbled dried
• 1 garlic clove, very finely chopped
• 2 cups short-grain rice, such as Arborio
• ½ cup dry white wine, at room temperature
• Salt and freshly ground pepper
• ½ cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS:

1. In a medium saucepan, bring the broth just to a simmer over medium heat. Turn the heat to low to keep warm.
2. In a large wide saucepan, melt 2 tablespoons of the butter with the oil. Add the leek and onion and cook, stirring occasionally with a wooden spoon, until golden, about 10 minutes. Add the mushrooms and cook for 10 minutes, or until the juices they release have evaporated. Stir in the sage and garlic and increase the heat to medium-high. Stir in the rice and cook, stirring often, for 3 minutes, or until the rice is hot. Add the wine and cook, stirring, until it has evaporated.
3. Add the warm broth about ½ cup at a time, stirring frequently after each addition and waiting until each one is almost absorbed before adding more. Regulate the heat so that the liquid remains at a simmer and the rice does not dry out. If you run out of liquid before the risotto is done, add warm water. Season to taste with salt and pepper. The risotto is ready when it is firm yet tender to the bite and looks creamy, 18 to 20 minutes.
4. Stir in the remaining 2 tablespoons butter and the cheese. Spoon the risotto into shallow bowls and serve.