Mushrooms provide the extra liquid to keep the leeks soft while caramelizing them.
Heat 8 or more cups of water or broth in a pot and keep it simmering. You will also need a second, heavy-bottomed pot.
Slice portabello or crimini mushrooms to make 2 C.
Cut the leaves off 1 or 2 leeks, then split in half lengthwise and rinse to clean. Cut the halves in 2 inch pieces and then thinly slice. You want 2 C. of sliced leeks.
Heat 2 T. olive oil in the heavy-bottomed pot and add the leeks. Saute until they begin to stick to the pan, then add the mushrooms and sprinkle with salt and pepper. Continue to saute over medium heat until the mushrooms release their juices and the leeks begin to brown — about 10 minutes.
If the leeks still haven´t begun to brown, add a little water so you can keep cooking them.
Add 1 C. white wine to the pot and allow to come to a boil. Add 1 C. risotto rice and stir to combine with the liquid. Add the simmering liquid one cup at time, keeping the risotto simmering on low. When the liquid has been absorbed, add the next cup.
Finally, add 1 C. white wine to the pot and allow to come to a boil. Add 1 C. risotto rice and stir to combine with the liquid. Add the simmering liquid one cup at time, keeping the risotto simmering on low. When the liquid has been absorbed, add the next cup.
The risotto is done when the kernels are tender and it has the consistency you want. You don´t need to use all the broth.
Serve topped with oven-roasted broccoli and garlic-sauteed spinach.