Makes 4 servings
1 tablespoon olive oil
1 cup mushrooms, sliced
1/2 bay leaf
1 cup arborio rice
1 tablespoon leek, minced
2 teaspoons garlic, minced
1/4 cup white wine
1 1/2 pints water, hot
salt and pepper to taste
2 tablespoons butter
3 dashes bitters
2 tablespoons parmesan cheese
In heavy sauce pan saute mushrooms and bay leaf with olive oil. Once the mushrooms have released some water add the rice and saute until rice is hot to the touch. Add the leeks and garlic. Deglaze with wine and reduce by half.
Add most of water (or mushroom stock) and bring to a simmer stirring sometimes. Check seasoning once liquid is mostly absorbed. When rice is done, remove bay leaf and add butter, bitters and cheese.