Preparation

• Soak the funghi porcini in a bowl with some boiled water.
  Cut the leeks in half and then into rings. Only use the white part. Wash the leek well and turn it dry in a salad spinner or in a tea towel. Heat the olive oil in a pan with a thick bottom and fry the leeks nicely brown. This should be on medium high heat. Do not add the sliced chestnut mushrooms until the leek is well baked. Then do the same with the mushrooms. When these are also nicely browned, add the finely chopped garlic.
• Then add the rice and stir well. Let the rice absorb the moisture and sauce from the leeks and mushrooms. Let this happen for a few minutes. When the rice starts to stick to the bottom it is time to deglaze it with the prosecco. Stir well, keep stirring until the risotto ‘no longer talks to you.’ Then you can pour in the stock. Stir well, cover with the lid. Stir every few minutes. If the moisture has been absorbed, you can cut the funghi porcini – bigger mushrooms a bit small – and add it to the risotto. The funghi poricini have a strong smell, but will not dominate the risotto. Have faith that it will be okay. 😉
• If the risotto is not nearly done yet, you can add a dash of stock. When the risotto is almost cooked, add the cheese, stir well, turn off the heat, cover the pan and let it simmer for another 5 – 10 minutes.
• In those 10 minutes you can rub the portabellos with olive oil and some lemon juice. Fry the portabello ‘well on both sides. Serve the risotto in the portabello mushrooms. And possibly garnish with a leaf of basil, parsley, thyme, rosemary, whatever you have at home.