Leeks and Mushroom Risotto
Ingredients
- 1 cup arborio rice
- 3 cups water seasoned with 1 tsp of lavender salt (can be substituted with vegetable stock)
- 2 tbsp cream
- 1 cup sliced mushrooms – a mix of button and shitake
- 3 shallots, sliced
- 1 leek, cut into small pieces
- 2 cloves of garlic, sliced
- 1 tbsp olive oil
- 1 tsp butter
- ¼ cup grated parmigiano reggiano
- crushed black pepper
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