Risotto

It's rainy and cold. It's been rainy and cold for days. Risotto has become one of my favorite comfort foods and it is perfect for cold, rainy days. I don't think risotto is as difficult as some people would like to make it sound, but it's also not the kind of thing you should make if you don't have time to be in the kitchen for a good 45 minutes to an hour. Also, once you have the method down, you can use any combo of additions you like. Leftover veggies are great to use - just add them at the end (where I added peas).

Mushroom and Leek Risotto
2 tblsp olive oil
2 leeks sliced
4 cloves garlic chopped
2 portobella mushrooms sliced
1 pt button mushrooms sliced
1 tsp dried thyme
salt and pepper
1 cup arborio rice
1 cup white wine
4-6 cups chicken broth
1 cup frozen peas, thawed
1 cup parmesan cheese
Heat chicken broth over low heat. Heat olive oil over medium heat. Add leeks and cook until tender. Add garlic, mushrooms, and thyme. Cook until mushrooms are tender. Salt and pepper. Add arborio rice and cook until coated with the liquid from the mushrooms. Add white wine and stir until wine is absorbed. Add broth one cup at a time, stirring after each addition. Stir periodically until broth is absorbed. The rice will develop a creamy texture as it cooks. Stirring is important to developing the texture, but it is not necessary to stir non-stop. Once the rice is cooked through, add the peas. Turn off the heat and stir in the parmesan. Serve immediately.