Prepare the broth at the same time. Into 1l of water, add one onion, chives, a garlic clove, the chopped leak and salt into the quivering water.
Sauté the onions then garlic into some butter. I was running out of olive oil and I have to say that the butter made it rich and tasty. Once colored add the Shitake.
Cook until only until sizzled. You don't want it to shrink to much and lose their texture. Set aside.
In the meantime cook the rice until translucent into some butter.
Deglaze with some Rhum stir until absorbed.
Add the broth to the rice slowly until absorbed.
Towards the end add the shitake and then some fresh chopped parsley, chives, and rosemary.
To decorate in the plate and enhance the taste add on top some basil, salt flower and pepper.