Tonight I made a seasonal risotto topped with leeks, asparagus, and oyster mushrooms. I love the meatiness of the mushrooms, the silkiness of the leeks, and the sweet grassiness of the asparagus. Apologies in advance for the lack of measurements. I really, really do not measure when I make this. Here's a link to Jamie Oliver's Basic Risotto . That will get you on the right path with the measurements. The secret to risotto, as Maria told me, is stirring: usa il cucchiao...sempre. Use your spoon...always; keep stirring. Maria was the cook for the Nuzzo family who was ordered to teach me all her recipes. Then she was fired and I was tasked with cooking for the family six days a week. Thankfully she didn't blame me for the impossible situation and we stayed close throughout the year that I was there. And sometimes when I cook, I hear her instructions in my head. Make risotto with whatever you have on hand! I used leeks from High Ground Organics ...