Basque Mushroom Risotto Pilaf

Method

1. Start by prepping your long-grain rice, olive oil, yellow onion so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Turn the heat up, add the mushroom risotto, and cook until deeply browned and aromatic.
4. Stir in the black pepper along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the crushed tomatoes and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a squeeze of lemon and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.