I love a good risotto! Its the perfect fuss free comfort food that I love.
A true celebration of what is in season with the addition of sweet leeks and wild mushrooms which I picked up at our local farmers market.
I LOVE leeks especially their melting quality when cooked slowly down with butter and season to perfection. Pure bliss! I prefer to cook my wild mushrooms separately to ensure their delicate flavour doesn’t get lost in the cooking process.
A good risotto relies on a good stock, good seasoning, constant stirring and a good handful (or two) of a strong salty cheese at the end.
You can use either arborio (wider and longer) or carnaroli (known as the king of risotto rice) rice for your risotto, to be honest I can’t really tell the difference.
Serves 4 generously or 6 as a starter