mushroom and leek risotto

Name: Mushroom and Leek Risotto
Prep time: 15 min
Cook time: 25 min
Yield: 6
Cuisine: Italian
Ingredients: 1/2 ounce(s) dried mushrooms, optional; 2 tablespoon(s) unsalted butter; 1 large leek, washed thoroughly and sliced; 1/2 - shallot or 1/4 small red onion, finely diced; 2 cup(s) roughly chopped fresh mushrooms; 2 tablespoon(s) fresh thyme leaves; - salt and freshly ground black pepper to taste; 2 cup(s) (1 pound) white arborio rice; 1/2 cup(s) dry white wine or cream sherry; 4 - 5 cup(s) liquid, such as chicken broth, beef broth, the water used to steep dried mushrooms; - parmesan cheese, to serve

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

This recipe is quite straightforward. You can use all fresh mushrooms, or a mixture of dried and fresh. Whatever appeals to you (or, of course, whatever your mushroom-hunting friends bring to your door).

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yield 6 - 8

prep time 15 Min

cook time 25 Min

method Stove Top

Ingredients For mushroom and leek risotto

1/2 oz

dried mushrooms, optional
2 Tbsp

unsalted butter
1 lg

leek, washed thoroughly and sliced
1/2

shallot or 1/4 small red onion, finely diced
2 c

roughly chopped fresh mushrooms
2 Tbsp

fresh thyme leaves
salt and freshly ground black pepper to taste
2 c

(1 pound) white arborio rice
1/2 c

dry white wine or cream sherry
4 - 5 c

liquid, such as chicken broth, beef broth, the water used to steep dried mushrooms
parmesan cheese, to serve

How To Make mushroom and leek risotto

1
If using dried mushrooms, place them in a small bowl and cover with hot water. Set aside. In a large pot, heat the butter over medium heat. Saute the leek and shallot in the butter for 10 minutes, or until soft.

2
Push the leek and shallot up against the edge of the pan, and raise the heat to medium-high. Add the fresh mushrooms to the center of the pan. Cook for several minutes without stirring, then flip them over and cook until nicely browned.
3
If using dried mushrooms, drain them now (reserving the steeping liquid) and add them to the pan. Stir in the thyme leaves and a sprinkle of salt and pepper.
4
Add the rice and stir to coat evenly with the butter and vegetables. Saute for several minutes, or until the rice begins to turn translucent. Pour in the white wine or cream sherry and stir until it is nearly gone.
5
Continue adding the remaining liquid (broth, or a mixture of broth and the steeping liquid from the dried mushrooms), stirring frequently. Continue adding liquid and stirring until the rice is cooked to al dente, cooked-through completely but still with a bit of a bite. Taste and season if necessary with additional salt and pepper.
6
Serve with grated Parmesan on top.
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