This is quite a nice, quick risotto that takes care of all those mushrooms coming out now, and it can easily be made vegetarian. Sister-in-law made it last night, so I thought I might share it while it was fresh on my mind.
For my family, we use about two cups of dry brown rice, which makes about six servings the way we eat. You might want to try less, but this freezes well too. Take two cups of dry brown rice and cook in 4 cups water, with some salt and pepper. I use a pressure cooker to make it go faster, or you can soak brown rice overnight.
Thinly slice a small, well washed leek and saute in a pan with a splash of olive oil. Add in a bit of salt and pepper to start, but you will add more in later. Add in about 1/3 cup of diced bacon to saute with the leek, if you want to add in some meat flavor. We have a side of smoked Slovak bacon that we use, but smoked Canadian bacon, back bacon, or even pancetta would work. I think regular, American-style streaky bacon might be a bit greasy. Next, slice white mushrooms until you have about two cups and add them into the pan. Saute until everything is nicely softened. You can also add in garlic after the mushrooms, if it’s fresh, but you don’t have to.
Once the rice is done, dump everything in the pan into the pot of rice, along with another splash of olive oil and some salt and pepper. You can also grate in cheese at this point, but don’t add as much salt if you do. Give it a stir and let it sit for a few minutes, so the flavors blend. Serve as a main course with a couple of salads, or as a side with a meat course.