Mushrooms and leeks melt into creamy rice in this risotto, which feels hearty yet light at this mid-autumn juncture. Risotto is a warm and comforting meal for these ever-shorter days and longer, chilly nights.
I think many people find risotto to be an intimidating dish. Personally, I don’t find it to be complicated, it just requires some time and attention. There’s all sorts of recipes out there for short-cut methods such as baking it in the oven, or recipes that don’t call for frequent stirring. I actually love making traditional stove-top risotto because it requires my attention.
I find the act of stirring and attending to the pot of simmering rice meditative. Once all of the ingredients have been sauteed, and you reach the point of adding broth and stirring, the hardest parts of the dish are out of the way. You can stand at the stove and stir, letting your mind wander. Stare at the pot of simmering goodness instead of a screen. (Our eyes could all use a break right now.) For added relaxation, do as I do: when you pour the glass of wine into the risotto, pour one for yourself (if that’s your thing), and sip away while you stir. Risotto-making might become a pleasant weeknight activity for you, too.
I also enjoy risotto for its flexibility - this version highlights fall seasonal vegetables such as leeks and mushrooms, but risotto carries into every season. I guarantee I’ll be sharing more variations on risotto in the year ahead - I’ve made more versions than I can count, and I look forward to sharing them with you.
Original publication date: November 2, 2020
Mushrooms and leeks melt into creamy rice in this risotto, which feels hearty yet light for the ever-shorter days and longer, chilly nights of autumn.