Camargue Risotto with Leeks, Mushrooms, Fresh Fava Beans, and Cilantro

South of Arles, in Provence, the legendary wetlands of Camargue produce a superb red long-grain rice. Grown in Europe’s largest delta, the rice tastes incredibly nutty and lends itself to all kinds of dishes, warm or cold. Less known than the Italian Arborio or the Spanish Calasparra and Bomba—all medium-grain rices—the red long-grains of Camargue are easier to cook. They don’t require constant stirring and retain their shape and bite beautifully. This recipe is simple, and you can use it a