Mushroom & Leek Risotto
This Mushroom & Leek Risotto recipe is absolutely delicious. Whenever I prepare it for friends and family it gets rave reviews and never lasts long. The risotto is prepared with chicken stock, which gives it a rich and hearty flavour, white wine and earthy button mushrooms, and finished with parmigiano reggiano cheese and butter for extra creaminess. Using a good quality, drinking wine greatly enhances the flavour of the risotto. It is a surprisingly simple dish to make and is delicious served with grilled steak.
Mushroom & Leek Risotto
Recipe By: Blue Ribbon Eats, adapted from this recipe from Minimalist Baker
Servings: 2
Prep Time: 20 minutes
Cook Time: 20 minutes
INGREDIENTS
4 cups chicken stock (Kitchen Basics brand)
2 tablespoons extra virgin olive oil
1 cup sliced button mushrooms
salt, to taste
ground black pepper, to taste
3/4 cup thinly sliced leeks
1 cup arborio rice
1/4 cup white wine
1 tablespoon unsalted butter
1/4 cup finely grated parmigiano reggiano cheese (plus extra for ganish)
INSTRUCTIONS
- In a large pot add half of the olive oil and mushrooms. Saute over medium-high heat until the mushrooms are softened and browned, ~3 minutes. Transfer the mushrooms to a dish and set aside.
- Bring the chicken stock to a boil in a large pot. Once boiling, remove the pot from the heat.
- In the pot used to saute the mushrooms add the other half of the olive oil and leeks. Season with salt. Saute over medium-high heat until the leeks are softened and light brown, ~ 3 minutes.
- Add the rice to the cooked leaks and cook for ~1 minute, stirring constantly.
- Add the white wine to the rice/leek mixture and cook, stirring occasionally, until it is absorbed.
- Add 1/2 cup of hot chicken stock and stir until combined. Cook over medium heat, stirring occasionally, until the stock is absorbed. While cooking the risotto it should always be at a slow simmer.
- Continue adding 1/2 cup portions of chicken stock to the risotto, stirring and waiting until each portion is absorbed before adding the next.
- The risotto will be done once all the chicken stock has been added and the rice is al dente, ~2o minutes.
- Remove the risotto from the heat and season with salt and black pepper. Add the butter, parmigiano reggiano cheese and sauteed mushrooms and stir until combined.
- Serve the risotto warm with grated parmigiano reggiano cheese on top.
Yields 2 servings
20 minPrep Time
20 minCook Time
40 minTotal Time
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Ingredients
4 cups chicken stock (Kitchen Basics brand)
2 tablespoons extra virgin olive oil
1 cup sliced button mushrooms
salt, to taste
ground black pepper, to taste
3/4 cup thinly sliced leeks
1 cup arborio rice
1/4 cup white wine
1 tablespoon unsalted butter
1/4 cup finely grated parmigiano reggiano cheese (plus extra for ganish)
Instructions
- In a large pot add half of the olive oil and mushrooms. Saute over medium-high heat until the mushrooms are softened and browned, ~3 minutes. Transfer the mushrooms to a dish and set aside.
- Bring the chicken stock to a boil in a large pot. Once boiling, remove the pot from the heat.
- In the pot used to saute the mushrooms add the other half of the olive oil and leeks. Season with salt. Saute over medium-high heat until the leeks are softened and light brown, ~ 3 minutes.
- Add the rice to the cooked leaks and cook for ~1 minute, stirring constantly.
- Add the white wine to the rice/leek mixture and cook, stirring occasionally, until it is absorbed.
- Add 1/2 cup of hot chicken stock and stir until combined. Cook over medium heat, stirring occasionally, until the stock is absorbed. While cooking the risotto it should always be at a slow simmer.
- Continue adding 1/2 cup portions of chicken stock to the risotto, stirring and waiting until each portion is absorbed before adding the next.
- The risotto will be done once all the chicken stock has been added and the rice is al dente, ~2o minutes.
- Remove the risotto from the heat and season with salt and black pepper. Add the butter, parmigiano reggiano cheese and sauteed mushrooms and stir until combined.
- Serve the risotto warm with grated parmigiano reggiano cheese on top.
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