Leek & mushroom risotto

Leek & mushroom risotto

Leek & mushroom risotto
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Here’s a sneak peek of the main dish on our vegetarian menu: leek & mushroom risotto. You’ll also hear about my love for pre-cut leek (the lazy girl and lover of high-quality products in me are very excited about this!).

  • ServesServes 4-6
  • Prep time15 min
  • Cook time25 min
  • Timeout-
  • FreezingNe se congèle pas.

Ingredients

  • 5 cups vegetable broth
    Replacement options

    or chicken broth

  • 1 oz dried wild mushrooms, roughly chopped
  • Dash of olive oil
  • 8 oz white mushrooms, sliced
  • 1 lb wild mushrooms of your choice, sliced
  • Freshly ground salt and pepper
  • 9 oz sliced leek
  • 2 cloves garlic, minced
  • 2 cups Arborio rice
  • 1 cup white wine
  • 1 1/2 cup Parmesan cheese, freshly grated (to taste)
  • 3 tablespoons butter

Steps

  1. In a pot, heat the vegetable broth and dried mushrooms. Simmer so it stays warm.
  2. In a large pot, heat the vegetable oil and sauté the mushrooms until nicely browned. Season generously, transfer to a bowl, and set aside.
  3. In the same pot (now empty), soften the leek in olive oil. Add the garlic and cook for 2 more minutes.
  4. Add the rice and mix well, making sure it’s fully coated with oil. Pour in the white wine and let it reduce until the rice has absorbed all the liquid.
  5. Using a ladle, pour 1 cup of the hot broth over the rice and wait until the rice has absorbed all the liquid. Stir frequently.
  6. Repeat step 5 until the broth is gone. Add the Parmesan, sautéed mushrooms, and butter. Stir well.
  7. Adjust the seasoning and serve immediately.

 

Recipe published on August 19, 2018